½cupMonterey Jack or Colby-Jack blend shredded cheesesee Notes
½tspKey West seasoning blendsee Notes
garnish: slices of pickled jalapeno
Heat the broiler to high heat. Move the oven rack to the first slot under the broiler.
Put the peppers on the rack and roast, turning every 4 minutes, until completely charred and softened. Transfer peppers to a resealable bag, seal, and let steam 10 minutes. Once cool enough to handle, discard the charred skins and seeds, and finely chop the peppers. Set aside.
Put the oven heat to 350F.
Rinse the quinoa in a fine strainer for a minute to wash off the sapronins from the grains. Add the quinoa to a pot of boiling water and boil 15 minutes. Drain completely, and let sit for 10 minutes to cool a bit with the lid off to allow for evaporation.
In a medium bowl, whisk together the eggs and egg whites. Add the remaining ingredients. Distribute to 8 tins of a muffin tin sprayed with cooking spray.
Bake at 350F for 25 minutes or until muffins are set and golden around the edges. Transfer to a storage container in the refrigerator. Yields 4 servings, 2 muffins each.
For the cheese, this is one of those recipes perfect for using up all the little bags of leftover cheeses in your refrigerator. I have even used Italian cheeses in this recipe with great result. I live in Florida and used a Key West seasoning blend that I found at my grocery store. Alternatives could include a cumin-based southwest seasoning blend or salt-free garlic and herb seasoning.
Calories: 254kcal (13%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword quinoa egg muffins
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