Quinoa Breakfast Nibbles
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
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large bowl and mix.
  3. 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).
  4. Bake for 15-20 minutes, or until the edges of the cups are golden brown.
  5. Let the muffins cool before removing them from the tin.
  6. Eat them while they are hot, or freeze them and microwave them for an easy on-the-go breakfast!
Nutrition Information
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/