- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped Kalamata olives
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 eggs
- Preheat your oven to 350°F (175°C) and lightly grease a 12-cup muffin tin.
- In a large bowl, stir together the cooked quinoa, feta cheese, sun-dried tomatoes, olives, green onions, parsley, salt, and pepper.
- Divide the quinoa mixture evenly among the muffin cups, pressing it down into the bottom of the cups.
- Crack an egg into each muffin cup, making sure to distribute the eggs evenly among the cups.
- Bake the muffins for about 15-20 minutes, or until the eggs are cooked through and the edges of the muffins are lightly golden.
- Let the muffins cool in the muffin tin for a few minutes before carefully removing them with a knife or offset spatula.
- Serve the muffins warm, with your favorite breakfast sides.