Yields: about 24 mini egg muffins Prep Time: 15 minutes Total Time: 30 minutes
Gluten free, low-carb and full of flavor, these little egg bites are loaded with protein, fiber, and iron, making for a perfect warm breakfast!
1/4 cup whole milk
1 cup cooked quinoa
1 cup shredded cheese (I used mozzarella and cheddar blend)
1/2 cup shredded carrots
1 tablespoon olive oil
2 teaspoons Italian seasoning
3/4 teaspoon salt
1. Preheat oven to 375 degrees Fahrenheit.
2. Cook quinoa according to directions and set aside (1/2 cup dry quinoa is plenty).
3. Using the fine end of a cheese grater, shred about 1 carrot.
4. In a large bowl, combine 6 eggs, cooked quinoa, milk, shredded cheese, shredded carrots, olive oil, Italian seasoning and salt. Mix well.
5. In a mini muffin tin (I used this silicone based one so I did not have to grease the muffin cups), pour the egg mixture in, filling each muffin tin to the top.
6. Bake at 375 degrees for 11-13 minutes, until eggs are completely cooked through. Remove from oven, and let cool. Store in the refrigerator. Best when eaten within 3 days of making unless you freeze them.
For the past two weeks, the older members of the family have been fighting a pretty intense virus. Our youngest has managed to escape it (knock on wood). One thing about being sick yourself, especially when you have kids, is that you realize how much you really do in a day. There was a few day period over the last few weeks that I was barely able to put cereal on the table. For a foodie like me, that was hard.
Finally, I got a bit of my energy back and whipped these up in the morning. Halleluiah! Breakfast in seconds for the peanut gallery. These little bites are also very filling, boasting protein rich quinoa and calcium rich cheese and milk.
I used Italian seasoning, as we are fans of that flavor. You could always use fresh herbs or whatever seasoning is favored by your family. Other additions are easy mixed in – such as bits of ham, broccoli or whatever toppings float your boat. The quinoa was a new texture for my kids, and once I told them what it was (and what it wasn’t – namely onion), they were on board. The quinoa cuts the egg so it’s not all egg, and you also get whole grain goodness mixed right in. Carrots add some veggies, but also a hint of sweetness, which helps round out the Italian seasoning.
I haven’t frozen these little muffin bites, simply because they don’t last long enough. I would imagine they freeze just fine, as there is not a lot of liquid that would make them icy in the freezer. I would definitely keep these in mind for a brunch or holiday treat as well.
So, despite the rough past two weeks we’ve had, these little bites were a product of my desperation for make ahead food that gave a filling nutrient boost for all. Silver linings…always.
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