Quinoa Breakfast Nibbles
Author: NutritionTwins.com
Serves: 30 muffins
- 2 cups cooked quinoa
- 2 eggs
- 2 egg whites
- ½ cup shredded zucchini
- ½ cup shredded carrots
- ½ cup lean ground chicken
- ¼ cup parmesan cheese
- 2 green onions
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix.
- Substantially spray a mini muffin caddy with non-stick cooking spray and spoon mixture to the top of each cup (they wont rise don’t worry).
- Bake for 15-20 minutes, or until the edges of the cups are golden brown.
- Let the muffins cool before removing them from the tin.
- Eat them while they are hot, or freeze them and microwave them for an easy on-the-go breakfast!
Serving size: 1 muffin Calories: 32 Fat: 1g Saturated fat: 0g Carbohydrates: 3g Sodium: 20mg Fiber: 1g Protein: 2g Cholesterol: 15mg
Recipe by Nutrition Twins at https://nutritiontwins.com/14643-2/
3.2.2929