These Quinoa Egg Muffins are loaded down with protein and various enhancements, and are absolutely heavenly! Easy to make ahead and acknowledge for breakfast, a sound goody, or for any dinner of the day. Perfect for Meatless Monday too!
I'm a little hesitant arrangement this, acknowledging youngsters have a partiality for unconstrained options, and she could modify her supposition at any minute, anyway I'm running with it until further notice, in light of the way that truly, most of the meals we eat are presently plant-based, so from a cooking perspective I figure it will be very basic, as long as my "young fellows" get a little meat now and again as an untimely idea.
Additionally, that is the spot these Mediterranean Feta and Quinoa Egg Muffins made during the present month's Recipe ReDux will come in to play delightfully multi week from now when SiSi goes to class. Loaded down with a part of her most adored fixings {other than pasta!} these quinoa egg bread rolls, also called "Eats" {see below} are the perfect thing to pack in a nutritious school {or work} lunch!
These quinoa egg bread rolls should fit the dim hued sack lunch bill on each measurement, in light of the way that despite tomatoes, olives, onions, and spinach, they in like manner contain another immaculate most cherished of SiSi's, feta cheddar, which, from her perspective, makes everything logically worthy. As in, "Yes Mom, I will have a little Greek Salad nearby my feta cheddar!"
- 2 cups baby spinach finely chopped
- 1/2 cup finely chopped onion*
- 1 cup chopped or sliced tomatoes {cherry or grape tomatoes work well}
- 1/2 cup chopped {pitted} kalamata olives
- 1 tablespoon chopped fresh oregano
- 2 teaspoons high oleic sunflower oil plus optional extra for greasing muffin tins
- 8 eggs
- 1 cup cooked quinoa*
- 1 cup crumbled feta cheese
- 1/4 teaspoon salt
- Pre-heat oven to 350 degrees fahrenheit, and prepare 12 silicone muffin holders on a baking sheet, or grease a 12 cup muffin tin with oil and set aside.
- Chop vegetables and heat a skillet to medium. Add vegetable oil and onions and saute for 2 minutes. Add tomatoes and saute for another minute, then add spinach and saute until wilted, about 1 minute. Turn off heat and stir in olives and oregano, and set aside.
- Place eggs in a blender or mixing bowl and blend/mix until well combined. Pour eggs in to a mixing bowl {if using a blender} then add quinoa, feta cheese, veggie mixture, and salt, and stir until well combined.
- Pour mixture in to silicone cups or greased muffin tins, dividing equally, and bake in oven for 30 minutes, or until eggs have set and muffins are a light golden brown. Allow to cool for 5 minutes before serving, or may be chilled and eaten cold, or re-heated in a microwave the next day.
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