Description
These Quinoa and Egg Breakfast Bites are a nutritious and delicious way to start your day!
Ingredients
Scale
- 2 teaspoons olive oil
- ½ cup minced onion
- ½ cup chopped bell pepper
- 1 ½ cups loosely packed baby spinach (coarsely chopped)
- ¾ cup chopped cooked ham
- ¾ cup grated cheddar or swiss cheese
- 1 cup cooked quinoa
- 7 eggs
- ½ cup unsweetened milk or almond milk
- ½ teaspoon salt
- 1/8 teaspoon pepper
- avocado slices (for serving, optional)
Instructions
- Preheat oven to 350 degrees F. Line muffin tin with silicone muffin liners, or generously spray tin with cooking spray (or line with paper liners); set aside.
- Heat olive oil in a medium skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 3-5 minutes until softened. Add the spinach and cook until slightly wilted, about 30 seconds. Transfer vegetables to a large bowl.
- To the bowl with the vegetables, add the chopped ham, cheddar cheese, and cooked quinoa.
- In a liquid measuring cup whisk together the eggs and milk. Whisk in the salt and pepper. Pour the egg mixture into the bowl with the other ingredients and stir to combine.
- Divide the mixture evenly between the 12 wells of the prepared muffin tin.
- Bake for 18-22 minutes, until set. Let cool in the pan for 3 minutes. Run a small rubber spatula or spoon around the edge of each frittata and then remove from pan; serve.
Notes
- The Quinoa and Egg Breakfast Bites can be stored in an airtight zip-top bag in the freezer for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 frittata
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 120mg