Description
Broccoli and cheddar-bacon-quinoa bites are a delicious and healthy meal for breakfast or any time of day. They also make for the perfect travel food.
Ingredients
Units
Scale
- 3/4 cup dry quinoa (about 2 cups cooked quinoa)
- 1–1/2 cups water
- 2 eggs
- 3 egg whites
- 3 slices bacon, cooked and crumbled *
- 2 cups broccoli, chopped
- 1 3/4 cups cheddar cheese
- 2 green onions, chopped
- Salt & pepper
Instructions
- Bring water to a boil and add the quinoa. Reduce to a simmer and cook until all the liquid has been absorbed, about 15 minutes.
- Preheat oven to 350 degrees. Prepare mini muffin tin by greasing each cup.
- In a large mixing bowl whisk the eggs. Add the remaining ingredients and stir until combined. Fill the mini muffin tin with the quinoa mixture. Fill each cup until it is full. Smooth the top with the back of a spoon or fingers.
- Bake for 15 to 17 minutes, or until the quinoa has browned and the mixture is firm. Allow to cool for 5 minutes and remove from the cups. You can either cool them completely on a cooling rack or serve them warm. They store really well in the refrigerator and are delicious both chilled, at room temperature, or warm.
Notes
*To make this a gluten-free recipe, use bacon that is labeled “gluten-free.”
Adapted from: Iowa Girl Eats
