Everything Egg Muffin

These hearty egg muffins are packed with protein and lots of goodness and great for breakfast or lunch. They also make a great meal for a child and are especially good for those school lunches.

These egg muffins also have more substance to them than plain egg and cheese muffins that tend to deflate once refrigerated. These do not deflate 🙂

Ingredients (yields 6 muffins)

4 eggs
1/2 c. cooked and drained quinoa
1/2 c. cooked chickpeas
1/2 c. shredded cheese
2 tbs. diced and pitted olives
1/4 c. finely shredded broccoli
1/2 tsp. salt or to taste
1/2 tsp. black pepper

Instructions

1. Preheat oven at 350 F.
2. In a bowl, whisk the four eggs with a fork until roughly smooth.
3. Add the rest of the ingredients and mix well with a fork.

4. Line the muffin tins with muffin liners and add the mixture into each muffin tin.
5. Bake for about 18-20 minutes.

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