Name: Quick Egg and Quinoa Breakfast Muffins
Total time: 25 min
Yield: 12 Servings
Ingredients: Eggs: 11 large; Red Bell Pepper: 0.5 cup finely chopped; Spinach: 0.3 cup finely chopped; Sea Salt: 1 teaspoon; Loisa Brown Rice & Quinoa with Sazón: 0.5 cup

Directions

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.

Go to www.loisa.com to learn more about all of the Loisa products and use the discount code ‘foodbyjonister’ at checkout to receive 15% off any order!

This recipe is sponsored by Loisa.

Steps

1 Done	Preheat Oven, Chop Vegetables & Whisk The Eggs Preheat your oven to 350°F. Wash and finely chop the red bell pepper and spinach. Set aside. Crack 11 large eggs into a large bowl or pyrex measuring cup. Whisk well using a whisk or fork. Next, add the chopped vegetables and 1 teaspoon of salt. Whisk again.
2 Done	Add Loisa Brown Rice & Quinoa with Sazón First, squeeze the Loisa pouch to separate the rice and quinoa then tear it open. Add about 1/2 cup to the egg mixture then mix to combine.
3 Done	Transfer Egg Mixture To Muffin Tin Spray your muffin tin with avocado spray or any other non-stick spray you have on hand. Next, pour the egg mixture into the lightly greased muffin tins filling them up almost all the way to the top.
4 Done	Bake Bake the egg muffins in the preheated oven for 10-15 minutes or until the egg muffins are set in the middle and are coming away from the edges.
5 Done	Eat & Store Eat them immediately and/or store them in the refrigerator for up to 4 days. These make a great addition for any meal prep!
6 Done	About Loisa 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. Go to www.loisa.com to order your Loisa's 90-second Brown Rice & Quinoa and use the discount code 'foodbyjonister' at checkout to receive 15% off any order!