- 11 large Eggs
- 0.5 cup finely chopped Red Bell Pepper
- 0.3 cup finely chopped Spinach
- 1 teaspoon Sea Salt
- 0.5 cup Loisa Brown Rice & Quinoa with Sazón
These healthy and quick egg and quinoa breakfast muffins are a fully balanced meal!
Keep your body fuller longer by adding protein and flavor from rice and quinoa to your breakfast.
When I have the time, I try to meal prep to save on time and effort for the next few days.
These rice and quinoa egg breakfast muffins are the perfect savory breakfast for on-the-go.
And since they are packed with protein, they will keep you fuller longer and give that boost of morning energy.
Since I love cutting time on prep and cooking, I love using Loisa’s Brown Rice & Quinoa for this recipe!
Oh you thought you had to boil rice and quinoa for this recipe? Think again, because it’s already done for you AND it’s already seasoned with sazón.
Another thing I love about Loisa products is that they are USDA certified organic, non-GMO, and made with real ingredients.
This recipe is sponsored by Loisa.
Preheat Oven, Chop Vegetables & Whisk The Eggs
Add Loisa Brown Rice & Quinoa with Sazón
Transfer Egg Mixture To Muffin Tin
Eat & Store
Loisa was founded by Kenny Luna and Scott Hattis, both of whom come from families with deep pride in Latin culture and cuisine.
Their growing company is based in New York City and their focus is on creating honest and better quality Latin foods.