Quinoa Breakfast Bites

Makes 48 mini muffins.

  • 2 cloves garlic
  • 1 cup frozen spinach or 3 cups fresh spinach
  • 1 cup shredded mozzarella
  • 1 cup cooked quinoa
  • 2 cups milk
  • 3 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  1. Preheat oven to 350. Chop garlic and let sit for 5 minutes to release nutritional properties. Then saute garlic on medium in olive oil with spinach until completely wilted, about 5 minutes. Remove from heat and mix in cheese. Add quinoa and mix well.
  2. Spoon a tablespoon of the cheese-spinach-quinoa mixture into each mini muffin cup.
  3. Whisk eggs, milk, salt, and pepper together thoroughly and immediately pour into muffin cups on top of quinoa spinach cheese mixture, filling each cup almost to the top.
  4. Bake at 350 for 15–17 minutes, until firm and slightly brown on top.