Savory Quinoa Breakfast Muffins

Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with olive oil or line with silicone muffin cups.

Finely chop 2 cups of spinach and dice 1/2 red bell pepper into small pieces.

Thinly slice 3 stalks of green onions, separating white and green parts.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the white parts of green onions and sauté for 1 minute.

Add diced red bell pepper and cook for 2 minutes until slightly softened.

Add chopped spinach and cook for 1-2 minutes until wilted. Remove from heat and let cool slightly.

In a large bowl, whisk together 4 large eggs and 2 large egg whites until well combined.

Stir in 1/2 cup lactose-free cottage cheese and 3 tablespoons nutritional yeast.

Add 1 cup cooked quinoa, the cooled vegetable mixture, green parts of green onions, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.

Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.

Bake for 20-22 minutes until the muffins are set and slightly golden on top.

Let cool in the tin for 5 minutes before removing. Serve warm or at room temperature.