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

Ingredients:

2 cups cooked quinoa

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

Directions:

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.