Friday, March 21, 2014

Quinoa Egg Cups


I am a personal fan of anything made in the muffin tin. Mini meatloafs.. the hard boiled eggs... muffins.... cupcakes.... Oh, derailed a little from clean eating there. Anyways! I decided just to throw some stuff together this morning and see what happened. What happened was amazingness. I had some items prepped for myself (the quinoa and asparagus) that made it super easy to throw together.

2 whole eggs and 2 egg whites
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt free Italian seasoning mix (such as Mrs Dash)
1/2 tsp salt 
1 cup chopped, washed kale
4 slices chicken breast, chopped into small pieces (I used a seasoned chicken breast by Aidell's, gave it extra flavor)
8 asparagus spears, cooked, chopped into small pieces
1/2 cup cooked quinoa
2 tbsp freshly grated Parmesan cheese

Preheat oven to 350 degrees. Spray muffin pan with cooking spray.

Combine eggs and seasonings in medium mixing bowl.  Add in remaining ingredients. Stir until well combined. Evenly distribute into muffin cups. Bake for about 20 minutes depending on your oven. 

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