Sneaky Veggie Quinoa Breakfast Bites

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup (5-6 yellow (or red grape tomatoes, yellow (or red
  • 1/4 tsp Rosemary
  • 1/2 cup Zucchini

• Refrigerated

  • 6 Eggs

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1 tsp Pepper
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Swiss cheese

Found on wendypolisi.com

Description

Ingredients

• 6 eggs
• 1 cup cooked quinoa
• ½ cup shredded Swiss cheese
• ½ cup shredded zucchini (use a box grater)
• ¼ cup (5-6) yellow (or red) grape tomatoes, quartered
• ¼ teaspoon salt
• ¼ teaspoon crushed rosemary
• ? teaspoon pepper

Directions

• Grease a 24 cup mini muffin pan very well with nonstick spray.
• Preheat oven to 350 degrees.
• Cook quinoa according to package directions and let cool.
• Prepare veggies by grating zucchini and quartering grape tomatoes.
• In large measuring cup with spout, whisk together eggs. Stir in quinoa until evenly mixed.
• Add remaining ingredients and mix until evenly combined.
• Carefully pour evenly into 20 of the muffin tins, careful not to overfill (they wont expand much, but just a little).
• Bake for 20 minutes or until eggs are set.
• Remove from oven and let cool for a few minutes before removing muffins to a cooling rack.
• Place cooled muffins in freezer bag if desired and place in freezer.
• To heat: defrost in microwave for about 1 minute and then cook on high for 30 seconds or until heated through.

Nutrition