Description
Mini Quinoa Egg Bites are small, protein-packed egg muffins made with cooked quinoa, eggs, milk, cheese, vegetables, and herbs. Perfect for a quick breakfast or snack.
Ingredients
Scale
- 1 cup cooked quinoa
- 6 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/4 cup chopped vegetables (spinach, bell peppers, onions, etc.)
- 2 tablespoons chopped fresh herbs (parsley, chives, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or cooking spray
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup muffin tin with olive oil or cooking spray.
- In a large bowl, whisk the eggs and milk until smooth and frothy.
- Add cooked quinoa, shredded cheese, chopped vegetables, fresh herbs, salt, and black pepper.
- Stir gently to mix without overworking the eggs.
- Spoon the mixture into the muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes, until set and lightly golden.
- Let cool in the tin for a few minutes, then remove and serve warm or cool completely.
Notes
Serve warm with a side salad, fresh fruit, or toast. They also freeze well for busy days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg