Egg muffins are one of my favorite ways to serve a quick, nutritious breakfast. I whip up a batch and keep it in the fridge for a three-day supply. It’s easy to eat on the run and provides delicious protein and veggies to get the day started right.
1 cup red quinoa, cooked
2 cups zucchini, shredded
1 cup cooked ham, diced
¼ cup fresh parsley, minced
2 scallions, whites and greens, minced
sea salt and black pepper to taste
Preheat the oven to 350°F. Grease 10 muffin cups with coconut oil and set aside.
Combine all the ingredients in a large bowl and mix well. Spoon the mixture to the top of each cup. Bake for 15–20 minutes, or until the edges of the cups are golden brown.
Let the muffins cool for at least 5 minutes before removing from the muffin tin.