Broccoli and Cheddar Quinoa Bites
Ingredients
- Nonstick cooking spray
- 10 large eggs
- 1 cup shredded cheddar cheese
- 1 cup cooked quinoa*
- 1 cup tomatoes, quartered
- ½ cup finely chopped broccoli florets
- ½ cup finely chopped cauliflower florets
- 2 tablespoons finely chopped fresh basil (optional)
Directions
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Preheat oven to 350 degrees. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
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In a large bowl, crack eggs. Whisk until well combined. Stir in cheese, cooked quinoa, tomatoes, broccoli, cauliflower and basil, if desired, until well combined.
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Use a ¼-cup measuring cup to divide mixture evenly into prepared muffin cups. Bake 16–18 minutes until eggs are set. Allow to cool slightly before serving.
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Refrigerate leftovers up to three days or freeze up to one month.
*Note: Quinoa, pronounced “keen-wah,” is a good source of protein, minerals and vitamins. It’s usually found near the rice in grocery stores. It is soft and a bit fluffy when cooked.
