Quinoa Egg Bites
Updated: Feb 23, 2022
Loads of healthy veggies and whole grains in a tiny little package.
These little bites are so versatile and easy to adapt. I ended up with the base recipe when my friend Beth was reheating some of these at work. She raved about how easy they were and gave me one to try. I’ve made them ever since and switched out the ingredients many different ways over time. Originally they included ham and cheese-yum! This version is all veggie but additional ingredients/swaps are listed below the recipe.
This recipe is also very forgiving. The original called for 2 whole eggs + 2 egg whites. I always use whole eggs instead.
-2 cups cooked quinoa /
3/4 cup uncooked
-1 cup shredded zucchini
-2 cups chopped spinach
-1/2 cup diced bell pepper
-1/2 cup diced onion
-1 cup chopped tomato
-3 eggs, lightly beaten
-1 cup shredded cheese
-1 teaspoon salt
-1 Tablespoon oil
Preheat oven to 350 degrees.
Sauté the bell pepper and onion in oil until the onion is translucent.
Add spinach to the hot pan to wilt a bit at the end of cooking the peppers and onion.
Combine the cooked vegetables with the quinoa, zucchini, tomato, cheese and salt.
The mixture should be fairly cooled down by now-if not wait a few minutes for it to cool enough that the raw eggs we are about to add don't cook upon contact.
Add the lightly beaten eggs and mix until well blended.
Distribute the mixture into a muffin pan or a mini muffin pan.
Bake for 20 minutes.
Let cool a little and enjoy!
The original recipe comes from the Iowa Girl Eats. site and Beth found it via Pinterest if I am not mistaken. So glad she shared it!!
I love to pair these with a side of sliced avocado or avocado toast.
Here are a few tasty ingredients you can add or use to replace ingredients in the recipe below.
*If you happened to add all of these - I would also add another egg to the recipe to be sure there is enough to bind everything together.
-2 Tablespoons shredded parmesan for a ton of flavor
-1/2 cup diced ham
-1/4 cup fresh, chopped herbs-parsley, dill, thyme
-1/2 cup artichoke hearts, chopped
-1/2 cup sautéed mushrooms