These Sneaky Veggie Quinoa Breakfast Bites are a delicious and healthy way to start the day.  Easy to make ahead and kid-friendly, they are the perfect quinoa breakfast recipe for busy weekdays.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Breakfast

Cuisine: American, Gluten Free, Healthy, Quinoa

Servings: 5

Calories: 158kcal

Ingredients

  • 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
  • ½ teaspoon pepper

US Customary – Metric

Instructions

  • 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.

Nutrition

Calories: 158kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 244mg | Sodium: 151mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 3.2mg | Calcium: 120mg | Iron: 1.2mg