- Preheat oven to 375°F. Prepare the quinoa according to package directions. Let cool and set aside.
- Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil and swirl to coat the pan. Add the onion and garlic and sauté until soft and fragrant, about 8 minutes.
- Add in butternut squash and cook until tender, about 10 minutes.
- Stir in the curry powder, salt, and pepper, and cook for an additional 30 seconds.
- Add chopped collard greens and stir until they become wilted, about 3 minutes.
- In a large mixing bowl, whisk the eggs and milk together until combined.
- Add the cooked quinoa and vegetable mixture to the egg mixture and stir to combine.
- Use the remaining olive oil to coat 6 cups of a 12-muffin pan. Evenly ladle the egg mixture into the six prepared muffin cups. Bake for 15 minutes or until eggs are cooked through and golden.
Banner Image:
ButternutSquashQuinoaEggMuffins_BB.png
Ingredients:
½ cup uncooked quinoa
2 tablespoons olive oil, divided
1 onion, chopped
2 cloves garlic, minced
1 cup finely chopped butternut squash
1 tablespoon curry powder
¾ teaspoon salt
¼ teaspoon pepper
1 cup chopped collard greens
6 eggs
½ cup milk
Nutrition:
Calories: 190, Total Fat: 10g, Saturated Fat: 2.5g, Sodium: 370mg, Carbohydrate: 16g, Fiber: 3g, Total Sugar: 3g (Added Sugar: 0g), Protein: 10g
Author:
An Oldways recipe, courtesy of Brianne Brathwaite
Diet:
Vegetarian & Vegan Diet
Dietary choice:
Vegetarian Gluten-free
Description:
Make these egg muffins ahead on a Sunday for easy grab-and-go breakfasts throughout the week.
