Discover how much taste can fit into a small package with Mini Quinoa-Veggie Egg 'Muffins.' Mini Quinoa-Veggie Egg 'Muffins' are a great grab-and-go dish.
What You Need
Original recipe yields 12 servings
1/2 cup fat-free milk
1 cup cooked quinoa
1 cup loosely packed baby spinach leaves, chopped
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup chopped red peppers
1/4 cup chopped onions
2 slices cooked OSCAR MAYER Turkey Bacon, chopped
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Let's Make It
Heat oven to 350°F.
Whisk eggs and milk in large bowl until blended. Add remaining ingredients; mix well.
Spoon into 24 mini muffin pan cups sprayed with cooking spray.
Bake 18 to 20 min. or until tops are puffed and golden brown. Let stand 5 min. Run knife around edges of muffin cups to loosen muffins before removing from pan.
Prepare these delicious egg muffins over the weekend, then refrigerate until ready to enjoy during the week. Reheat in microwave before serving as part of your breakfast.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 0.7343g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.