Quinoa Veggie And Egg Breakfast Bites Recipes

QUINOA AND VEGETABLE EGG BITES

Steps:

• 1 Preheat the oven to 375 degrees with the rack in the middle
• 2 Line a 12-muffin tin with paper liners
• 3 Spray the inside of each liner with cooking oil spray
• 4 In a medium skillet over medium-high heat, heat the olive oil until shimmering
• 5 Add the onion, pepper, mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until the vegetables have softened, their water has evaporated, and they begin to brown, about 8 minutes
• 6 Stir in the garlic and paprika and cook, stirring, for an additional 30 seconds
• 7 Add the spinach and cook, stirring, until wilted
• 8 Remove the pan from the heat and let cool slightly
• 9 In a large bowl, whisk the eggs
• 10 Stir in the cooked vegetables, quinoa
• 11 Parmesan cheese, the remaining 1/2 teaspoon salt and the pepper
• 12 Using a 1/3 cup measure, distribute the mixture evenly among the muffin cups
• 13 Bake for 15 to 18 minutes, until set in the center
• 14 Serve warm or at room temperature

MINI FRITTATAS WITH QUINOA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes.
• Combine cooked quinoa, eggs, egg whites, zucchini, Swiss cheese, ham, parsley, Parmesan cheese, and white pepper in a large bowl and mix until thoroughly combined. Spoon mixture to the top of each prepared muffin cup.
• Bake in preheated oven until the edges of frittatas are golden brown, about 30 minutes. Allow to cool at least 5 minutes in the pan before serving. Serve hot or cold.