Thursday, March 21, 2013

Quinoa Breakfast Bites

Adapted from Iowa Girl Eats via Pinterest

Printable Recipe

Prep time: 5 minutes (plus time to cook the quinoa - and a reason I always have some ready in the fridge)
Baking time: 20 minutes
Cooling time: 5 minutes - be patient!

Makes 2 doz mini muffins

2 eggs
1 cup shredded sharp cheddar, or crumbled feta, or shredded...whatever your favorite flavorful cheese is
1/2 cup diced smoked turkey, or chicken, or chorizo, or ... whatever your favorite cooked meat.  Vegetarians, I'm sure you can find something to substitute - shredded zucchini or chopped broccoli come to mind
1/4 cup flat leaf parsley, finely chopped ( cilantro would be wonderful)
1/4 small red onion, finely diced
1/2 - 1 Jalapeno pepper, seeded and finely diced
2 tbsp grated Parmesan or Asiago cheese

1. Preheat oven to 350F/175C (convection oven - 325F/165C)

2. Prepare muffin tins (I use Pam non-stick spray with Olive Oil)

3. Combine all the ingredients in a large bowl, mixing well.  Fill mini-muffin cups to the top (I use a small ice cream scoop for consistency.)

4.  Bake until edges are golden (about 15-25 minutes - depending on your oven)

5.  Let cool on a wire rack for 5 minutes before removing from the muffin tins.

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