Quinoa and Vegetable Egg Bites
Eat these quinoa and vegetable egg bites at room temperature for a speedy and nourishing breakfast on the go.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Oven
Ingredients
- 2 tablespoons olive oil, plus more for brushing the pan
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 4 ounces portobello or cremini mushrooms, coarsely chopped
- 3/4 teaspoon kosher salt
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 3 cups packed (3 ounces) fresh spinach, coarsely chopped
- 6 large eggs
- 1 cup cooked, cooled quinoa, preferably red
- 1/3 cup (1 ounce) grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
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