Ingredients

The following ingredients have 4 Servings
  • 6 eggs
  • 1 cup cooked quinoa
  • ½ cup Swiss cheese (shredded)
  • ½ cup zucchini (grated)
  • ¼ cup grape tomatoes (quartered)
  • ¼ teaspoon salt
  • ¼ teaspoon rosemary (crushed)
  • 1/2 teaspoon pepper

Instruction

  • Grease a 24 cup mini muffin pan very well with nonstick spray.
  • Preheat oven to 350 degrees.
  • 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 won't 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.