Quinoa and Egg Protein Breakfast Bites
Start your day with these protein-packed Quinoa and Egg Protein Breakfast Bites! Nutritious, easy to make, and bursting with flavor!
Servings: 4 servings
Ingredients
- 1 cup white quinoa cooked
- 3 egg whites slightly beaten
- 1/2 teaspoon kosher salt
- 1/4 cup red bell peppers diced
- 1/4 cup spinach chopped
- 1/2 cup mozzarella cheese fat-free, shredded
Instructions
- If you haven’t already, cook your quinoa according to package instructions. Typically, this involves rinsing the quinoa, then boiling it in water for about 15 minutes until fluffy. Once done, let it cool slightly.
- Preheat your oven to 350°F (175°C). This ensures that your breakfast bites will bake evenly and become perfectly golden.
- In a mixing bowl, combine the cooked quinoa, slightly beaten egg whites, kosher salt, diced red bell peppers, chopped spinach, and shredded mozzarella cheese. Stir until all ingredients are well incorporated.
- Lightly grease your muffin tin with cooking spray or a small amount of oil. This will help the bites come out easily after baking.
- Spoon the quinoa mixture into each muffin cup, filling them about three-quarters full. This allows room for the bites to rise as they bake.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the bites are set and lightly golden on top.
- Once baked, remove the muffin tin from the oven and let it cool for a few minutes. Gently run a knife around the edges of each muffin cup to loosen the bites, then pop them out. Serve warm or allow to cool completely before storing.
Equipment
- Mixing Bowl
- Whisk
- Muffin Tin
- Cooking spray or oil
- Oven
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze the bites in a single layer on a baking sheet, then transfer to a freezer-safe container. They can be frozen for up to 3 months.
- Reheat in the microwave for about 30 seconds or until warmed through.