Make a protein-packed breakfast with Quinoa Salsa Egg Muffins from Eggland’s Best, loaded with flavor and spice.


  • 1 cup cooked quinoa (1/4 cup dry)
  • 1/3 cup Eggland’s Best 100% Liquid Egg Whites
  • 1 Eggland’s Best Egg (large), yolk and white separated
  • 1/2 teaspoon cumin
  • 1/2 Tablespoon garlic powder
  • Pinch of salt & pepper
  • 6 Tablespoons homemade salsa


  1. Preheat oven to 325° F.
  2. Generously spray a muffin tin with cooking spray.
  3. In a large bowl, whisk together egg whites, egg yolk, garlic powder, cumin, salt & pepper until eggs are frothy.
  4. Add cooked quinoa to the egg mixture to combine.
  5. Divide the mixture among 6 muffin cavities, filling each cavity 3/4 of the way full.
  6. To each cavity, add 1-2 tbsp salsa stirring the salsa into the egg/quinoa mixture to disperse.
  7. Bake muffins 20-25 minutes until edges are slightly browned.

Pairing Suggestion: Dunkin’ Donuts Coffee

(image & recipe via Eggland’s Best)