Chorizo, sweetcorn and sun-dried tomato quinoa egg muffins


– 100g uncooked quinoa, cooked and cooled

– 4 eggs

-7 egg whites

– 45g pea protein

– Add-ins!! I used wilted spinach, 90g diced chorizo (check it is gluten free), chopped sun-dried tomatoes, 1/2 tin sweetcorn.  You can also top with slices of courgette (as I did for the other batch shown below, which I cooked in a brownie pan and chopped into squares).

Basically, whisk together your whole eggs and egg whites, add in your veggies/other toppings and then add pea protein. You want them to be like cupcake batter texture – not as watery as just egg (especially as the veggies will release water when cooked).

This made 12 muffins and a loaf.  Perfect for breakfasts, snacking on the go or a quick after-work dinner!  They freeze very well too, and are delicious hot or cold. 

Other good add-ins are smoked salmon, slices or chunks of ham or chicken, artichokes, peas, asparagus, broccoli…the list is probably endless!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s