Description
An easy meal prep breakfast or snack for busy weeks.
Ingredients
Scale
- 2 cups low sodium vegetable broth
- 1 cup uncooked quinoa, rinsed (~4 cups when cooked)
- 1 tbsp oil (only if you choose to fry the vegetables)
- 1/4 cup yellow onion, minced
- 2 tsp (~2 cloves) garlic, minced
- 1 cup red bell pepper (~1 pepper), diced
- 6 large eggs
- 3/4 cup milk of choice
- 1/2 tsp ground black pepper
- 2 cup spinach, thinly sliced
- 1 cup (plus extra for topping) shredded cheddar cheese
Instructions
- Cook the quinoa according to package instructions (rinse the quinoa prior to cooking, it removes bitterness). If you don’t have low sodium vegetable broth, just use water to cook the quinoa!
- Preheat oven to 375F. Grease 2 muffin tins.
- Meanwhile, chop the vegetables. If you have time and want to sauté the vegetables (this adds more flavour, but is optional), just heat a tablespoon of oil on medium heat and cook the onion until softened, then add the garlic and bell pepper and cook until softened.
- In a large bowl, whisk the eggs, milk, and ground black pepper until well combined. Using a large spoon or spatula, fold in the cooked quinoa, onion, garlic, bell pepper, spinach, and shredded cheddar cheese, and mix until all ingredients are evenly distributed.
- Spoon the mixture into the muffin tins, filling ~18 cups (fill to the top of each cup). Sprinkle each cup with a bit of extra cheese.
- Bake for ~22 minutes, or until the eggs are cooked/set (and the cheese is melted). Let cool for at least 5 minutes before removing from the tin and serving.
- Store in a sealed airtight container in the fridge for up to 5 days.
Notes
Make it Dairy Free: Use dairy free milk (soy, oat, etc.) and dairy free shredded cheese!
Keywords: quinoa veggie egg cups
