Description
A nutritious, power-packed breakfast for busy people on the go!
Ingredients
Units
Scale
- 2 cups of Quinoa, cooked
- 6-8 eggs (6 large or 8 medium)
- 2 cups diced/shredded vegetables (such as onion, bell pepper, hot pepper, carrot, potato, broccoli, cauliflower, etc)
- 5 handfuls of spinach, kale or similar leafy green
- 2 tbsp oil or fat of your choice (butter, ghee, bacon fat, beef tallow, avocado oil, etc.)
- 3/4 tsp salt
- Pepper, to taste
- Optional: 1/2 - 1 cup of shredded cheese
- Optional: 2 tbsp of milk
- Optional: 1/2 cup of shredded/crumbled cooked meat, such as bacon, sausage, ham, etc
- Optional: fresh or dried herbs, such as basil, parsley, chives, etc.
Instructions
- Preheat the oven to 350 degrees. Line muffin pans with 12 muffin liners (or grease pans).
- Saute veggies and leafy greens in oil/fat until softened, about 5-8 minutes.
- Crack eggs into large bowl. Add salt, pepper and milk (Optional), and mix well, like you are making scrambled eggs.
- Add sauteed vegetables to the egg mixture.
- Add cooked quinoa to egg mixture.
- Optional: add fresh/dried herbs, meat and half the cheese
- Pour egg mixture into prepared muffin trays/liners. Sprinkle remaining cheese on top (Optional).
- Bake for 25-30, until eggs are set when when poked with a toothpick and tops are golden brown.
- Serve warm, room temperature or cold. They reheat well in a toaster oven.