Egg Muffin Recipe with Peanut Butter and Strawberries {Gluten Free, Vegetarian, High Protein + Super Simple}

Preheat your oven to 450°F, line a baking sheet with parchment paper, and generously (very key!) spray a muffin tin with cooking spray.
Toss the strawberries with 1/2 tbsp of the honey, spread them on a parchment-lined baking sheet, and bake for 10 minutes until the strawberries release their juices. Once cooked, spoon the strawberries into a strainer to remove 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 in a large bowl and microwave for 1 minute, or until it melts. Stir in the rest of the honey and 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 full, then divide the cooked strawberries evenly between them, gently stirring to distribute them evenly. Cover with the remaining quinoa mixture and sprinkle with the peanuts. Bake until the quinoa appears set and begins pulling away from the muffin tin's sides, 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!