When’s the last time you had quinoa for breakfast? Or how about veggies in your morning muffin? If it sounds too complicated for your busy morning routine, I’ve got a recipe that’s so easy it will melt your stress away.
My spring inspired multi-colored quinoa and goat cheesy asparagus egg muffins are made for a busy family’s on-the-go routine. Make these ahead of time and just reheat them as you run out the door for a quick, healthy, and oh so yummy breakfast morning treat!
Make sure you watch our “How to Prep Asparagus” video, which you can find in this post about the Joyful 12!
A special thanks to our friends at Bob’s Red Mill who generously sent a few packages of their new Tri-Color Quinoa so that I could create this fun and tasty recipe for you. I personally love cooking with their Tri-Color Quinoa because it’s beautiful and tastes great, it’s already rinsed which ensures a quicker prep time, and I can trust that their gluten free grains are handled with care to keep my belly happy and well!