Name: Mini Quinoa Egg Bites
Ingredients: 1 cup cooked quinoa (approximately 1/3 cup uncooked): Quinoa is a complete protein and provides a wonderful nutty base for these egg bites. Make sure to cook your quinoa according to package directions and let it cool slightly before using.; 6 large eggs: Eggs are the star of the show, providing protein and binding all the ingredients together. Use large eggs for the best texture and volume.; 1/2 cup milk (dairy or non-dairy): Milk adds moisture and creaminess to the egg bites. You can use your preferred type of milk, such as cow’s milk, almond milk, oat milk, or soy milk.; 1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or your choice): Cheese adds flavor and a delightful meltiness to the egg bites. Choose your favorite type of cheese or a blend for variety. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly.; 1/4 cup chopped vegetables (spinach, bell peppers, onions, mushrooms, broccoli, etc.): Vegetables add nutrients, flavor, and texture to the egg bites. Feel free to use a single type or a mix of your favorite vegetables. Ensure they are finely chopped for even cooking.; 2 tablespoons chopped fresh herbs (parsley, chives, dill, or your choice): Fresh herbs brighten the flavor of the egg bites and add a touch of freshness. Choose herbs that complement your chosen vegetables and cheese.; 1/2 teaspoon salt: Salt enhances the flavors of all the ingredients and is essential for seasoning the egg mixture. Adjust the amount to your taste preference.; 1/4 teaspoon black pepper: Black pepper adds a subtle spice and depth of flavor to the egg bites. Freshly ground black pepper is recommended for the best flavor.; Olive oil or cooking spray: Used to grease the muffin tin and prevent the egg bites from sticking. Olive oil adds a touch of flavor, while cooking spray is a calorie-saving option.

Ingredients

Scale

1 cup cooked quinoa (approximately 1/3 cup uncooked): Quinoa is a complete protein and provides a wonderful nutty base for these egg bites. Make sure to cook your quinoa according to package directions and let it cool slightly before using.
6 large eggs: Eggs are the star of the show, providing protein and binding all the ingredients together. Use large eggs for the best texture and volume.
1/2 cup milk (dairy or non-dairy): Milk adds moisture and creaminess to the egg bites. You can use your preferred type of milk, such as cow’s milk, almond milk, oat milk, or soy milk.
1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or your choice): Cheese adds flavor and a delightful meltiness to the egg bites. Choose your favorite type of cheese or a blend for variety. Pre-shredded cheese is convenient, but freshly grated cheese melts more smoothly.
1/4 cup chopped vegetables (spinach, bell peppers, onions, mushrooms, broccoli, etc.): Vegetables add nutrients, flavor, and texture to the egg bites. Feel free to use a single type or a mix of your favorite vegetables. Ensure they are finely chopped for even cooking.
2 tablespoons chopped fresh herbs (parsley, chives, dill, or your choice): Fresh herbs brighten the flavor of the egg bites and add a touch of freshness. Choose herbs that complement your chosen vegetables and cheese.
1/2 teaspoon salt: Salt enhances the flavors of all the ingredients and is essential for seasoning the egg mixture. Adjust the amount to your taste preference.
1/4 teaspoon black pepper: Black pepper adds a subtle spice and depth of flavor to the egg bites. Freshly ground black pepper is recommended for the best flavor.
Olive oil or cooking spray: Used to grease the muffin tin and prevent the egg bites from sticking. Olive oil adds a touch of flavor, while cooking spray is a calorie-saving option.

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Instructions

Preheat your oven to 375°F (190°C). Start by setting your oven to the correct temperature. This ensures that the egg bites cook evenly and thoroughly. Proper preheating is crucial for consistent baking results.
Grease a 12-cup muffin tin with olive oil or cooking spray. Thoroughly grease each cup of the muffin tin. This step is vital to prevent the egg bites from sticking to the tin and making them difficult to remove later. You can use a paper towel or a pastry brush to evenly distribute the olive oil, or use a non-stick cooking spray for convenience. If you are concerned about sticking, you can even use silicone muffin liners for extra assurance.
In a large bowl, whisk together the eggs and milk until well combined. Crack the eggs into a large mixing bowl and pour in the milk. Use a whisk to vigorously combine the eggs and milk until the mixture is smooth and homogenous. Whisking incorporates air, which contributes to the light and fluffy texture of the egg bites. Make sure there are no streaks of yolk or egg white remaining.
Add the cooked quinoa, shredded cheese, chopped vegetables, fresh herbs, salt, and pepper to the egg mixture. Introduce the remaining ingredients to the bowl. First, add the cooked quinoa, ensuring it’s slightly cooled to prevent cooking the eggs prematurely. Then, add the shredded cheese, your choice of chopped vegetables, fresh herbs, salt, and black pepper. Distribute these ingredients evenly throughout the egg mixture.
Stir gently to combine all ingredients. Use a spoon or spatula to gently fold all the ingredients into the egg mixture. Avoid overmixing, as this can make the egg bites tough. The goal is to ensure that all the ingredients are evenly dispersed within the egg mixture without deflating the air you incorporated while whisking the eggs and milk.
Spoon the egg mixture evenly into the prepared muffin tin, filling each cup about ¾ full. Carefully spoon the egg mixture into each cup of the greased muffin tin. Aim to fill each cup approximately ¾ full. This allows space for the egg bites to expand slightly during baking without overflowing. Using a measuring cup or a large spoon can help ensure even distribution across all muffin cups.
Bake for 20-25 minutes, or until the egg bites are set and lightly golden brown. Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The egg bites are done when they are set in the center and lightly golden brown around the edges. To check for doneness, insert a toothpick into the center of an egg bite; it should come out clean. Baking time may vary slightly depending on your oven and the specific ingredients used.
Let the egg bites cool in the muffin tin for a few minutes before removing them. Once baked, remove the muffin tin from the oven and let it cool for a few minutes. This cooling period allows the egg bites to firm up slightly, making them easier to remove from the muffin tin without breaking. If you used silicone liners, they can be removed immediately.
Carefully remove the mini quinoa egg bites from the muffin tin and serve warm or store for later. Gently loosen the edges of the egg bites with a knife or spatula if needed, and then carefully remove them from the muffin tin. Serve them immediately while warm for the best flavor and texture. Alternatively, allow them to cool completely and store them for later use.

Nutrition

Serving Size: one normal portion
Calories: 150
Protein: 10 grams