Ingredients
The following ingredients have 12 Servings
- 1 cup quinoa, cooked (Yields ~3 cups cooked quinoa)
- 1.5 cups shredded mozzarella or cheddar cheese (I use cheddar or white cheddar mostly)
- 4 large eggs
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 1/2 cups fresh baby spinach, chopped
Instruction
- Preheat oven to 350° and spray a 6 count large muffin tin with cooking spray. Cook quinoa according to package directions. Typically you rinse the quinoa, then place 1 cup quinoa and 1 1/2-2 cups water in a saucepan. Bring to simmer, turn heat down, put on a lid and let cook for 15-20 minutes.
- In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt and chopped spinach. Stir well to combine.
- Spoon the mixture into the muffin tins (I use a 1/2 cup measuring cup for this part so each muffin is the same size). Bake for 20 minutes or until muffins are set in the middle (you shouldn't be able to see any liquid).
- Remove from the oven and let cool for 10 minutes. Gently run a knife around the edges to loosen and pop our the muffins. Enjoy warm as is or with hot sauce, avocado, etc.
