This versatile recipe can be used as breakfast or snack, with ingredients that are very easily exchanged with what you have available. The addition of quinoa and egg whites massively boost protein content. Note that they will puff up quite a bit when cooking. 

Yeild: 12 muffins 

Prep/ cook time: 60 minutes

Ingredients

• 5 large eggs
• 6 cups cooked and cooled quinoa
• 5 cups egg whites
• 3 cups washed and chopped broccoli
• 2 cups sliced mushrooms
• ½ cup salsa
• Salt and pepper to taste.

Method:

1. Preheat oven to 175 degrees and prepare muffin tin by spraying with oil. 
2. Add eggs to a large bowl and gently whisk. Add in quinoa, wgg whites, broccoli, mushrooms, salsa and seasoning. Mix well. 
3. Pour mixture into muffin cups (being mindful not to over fill). Bake for 25 minutes or until cooked through. Set aside to cool. Enjoy within 5 days or freeze up to 3 months. 

Change it up: Add in feta and sundried tomato for a zesty flavour.