These little egg bites are so darn easy to make! They are also packed with protein & fibre, great for little lunch boxes, and freeze well!
Makes 24 mini muffins
1 cup cooked quinoa
½ cup cheese
½ cup veggies (we used broccoli)
Salt and pepper to taste
Preheat oven to 350F and line mini muffin tins with parchment paper liners
Precook quinoa according to package directions (we like to use a rice cooker for quinoa as good “set and forget” option). Set aside to cool.
Add eggs to a large bowl. Shred cheese & chop veggies and add to eggs. Finally, stir in cooked quinoa.
Portion into muffin tins and cook 20 minutes.