These little egg muffins are as good for a fancy brunch as for microwaving every morning for a week to get a quick nutritious breakfast. I could sing the praises of these beautiful bites, but the proof is in the tasting, just make them, they’re too easy! The inspiration for these are based on this recipe by Iowa Girl Eats (awesome food blog).
- 1 c chopped green onions
- 1 c chopped zucchini or summer squash (squeeze out excess moisture)
- 1 c chopped low sodium ham
- 1 c low fat shredded cheese (cheddar or pepper jack is best)
- 2 whole eggs
- 1 c egg whites
- 1 1/2 c cooked quinoa
- hot sauce to taste (we love Peach Serrano)
- 1/2 t sage
- 1/2 t parsley
Mix it all up, and put in mini muffin tins (preferably silicone) with a very, very light spritz of olive oil. Bake on 450 for 15-20 minutes, until the edges become golden brown. Makes about 4 dozen mini muffins. I have used fat free cheese as well, and at this temperature it actually does melt just fine. My top choice is Cabot sharp extra light or jalapeno (both 75% reduced fat).