This egg muffin recipe tastes like a peanut butter and jelly sandwich and is quick, easy, healthy and portable! They’re great for kids and adults!
This. These. THOSE egg muffins.
You need them.
As in, your life is not compl-eat without them.
Now that we’ve got that out of the way…HI. Did you enjoy today’s round of “how many pronouns can Taylor fit into a sentence?”
Also, is it really sad that I just asked the Googlemeister “what type of word ‘these’ is?”
Don’t answer that.
Anyway. I don’t even WANT to natter at you about random things like pronouns, my love of overnight oats or homemade almond butter
Today, it’s all about the egg muffin recipe.
And the peanut butter and jelly. AND the quinoa. AND healthy portable delicious food that make you feel like you’re 6 years old again and maybe, just maybe, that means that you really shouldn’t go to work today because do 6 year olds really go to office jobs? Don’t they just color OUTSIDE of the lines all day because they’re rebels like that?
I highly suggest you insert punctuation whilst you read the above sentence. I also suggest you don’t listen to me, and go to work today.
Back to this egg muffins recipe.
I am actually in LOVE with egg muffins. The kind of love that makes you bite EVERY single egg muffin, you know, for quality control. Gotta make sure that they ALL have the same YUM FACTOR
It also can’t confirm or deny that it would to ward off any hungry gremlins, disguised as hubberonis, that try to eat the precious quinoa muffins.
Just maybe though.
Now, it’s time to play the (only 1) question game: “Have you heard of Davidsons Safest Choice Eggs?”
I’ve talked about my obsession with eggs. I eat a whole egg plus 4 egg whites EVERY DAY OF MY LIFE for breakfast. <3
Now, the best thing about Davidson’s Safest Choice eggs is that they’re pasteurized! That means that you never have to worry about getting salmonella when eating a raw, runny yolk <— Sold you, right?
I recieved some when I was at the Food and Wine Conference, and it was SO nice to be able to let them sit in the (MEG HOT FLORIDA) car while we journeyed home. We even stopped for dinner on the way, and I didn’t have to worry about getting them into the refrigerator.
Plus, they have a little “P” on them to tell you that they’re pasteurized. It’s informative AND really cute. Who doesn’t love a decorated egg amIright?
Easter ALL year long I say. Anyway.
Protein Packed? Check. Full of healthy (gluten free!) carby goodness? Check, the sequel. A dose of good-for-you fats? Check and MATE.
Totally balanced. Portable. CUTE. AND risk-free.
Just how all food in life should be.
- 1 Cup – 1 1/4 Strawberries diced *
- 2/3 Cup Unsweetened Vanilla Almond Milk
- Pinch of salt
- 1/3 Cup Quinoa uncooked
- 1/4 Cup Natural Peanut Butter plus additional for drizzling
- 3-4 Tbsp Honey divided *
- 4 Davidson's Safest Choice Egg Whites
- 1 Davidson's Egg Safest Choice Egg
- 1/4 Cup Roasted Peanuts Finely chopped **
- Preheat your oven to 450, line a baking sheet ]with parchment paper and generously (very key!) spray a muffin tin with cooking spray.
- Toss your strawberries with 1/2 Tbsp of the honey and spread onto the parchment lined baking sheet and place into the oven for 10 minutes, until the strawberries release their juices. Once cooked, spoon them into a strainer to strain out any excess juices. Set aside.
- In a large pot bring the almond milk and a pinch of salt to a boil. Stir the quinoa into the boiling milk. Cover the pot and cook on low heat until most of the milk is absorbed, about 20-25 minutes.
- Place the peanut butter into a large bowl and microwave for 1 minute, until it melts. Stir in the honey and the cooked quinoa until well mixed.
- In a separate small bowl, whisk together the egg whites and egg and pour into the quinoa mixture, stirring until the quinoa begins to absorb the egg. Your mixture will be a little bit soupy.
- Fill 8 of the muffin tins 1/2 of the way full and then divide the cooked strawberries evenly between them, gently stirring around to evenly distribute them. Cover with the remaining quinoa mixture, and sprinkle with the peanuts. Bake until the quinoa appears set and begins to pull away from the sides of the muffin tin, about 20-25 minutes.
- Let cool in the pan for 10 minutes and then transfer to a cooling rack to finish cooling. Once cooled, drizzle with additional peanut butter and DEVOUR!
Tips & Notes:
If using frozen, thawed berries: Use 1 cup diced and use 3 1/2 Tbsp honey in the quinoa and 1/2 tbsp of honey to roast the berries (make sure to get out as much liquid from the thawed berries before roasting)
If using fresh berries (the best): Use 1 1/4 Cup berries (as they shrink down more than frozen) and 2 1/2-3 1/2 Tbsp of honey in the quinoa (I liked 2 1/2 Tbsp, Mr. FFF likes 3 1/2) and 1/2 tbsp. on the fruit, depending on if you like a very sweet muffin.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
(Per 1 muffin)
This post is sponsored by Davidon’s Safest Choice Eggs, but all opinions remain 100% my own.
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
Want more eggs?
Bacon, Avocado and Tomato Egg Wraps
Healthy Egg Salad Grilled Cheese
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