You can make these healthy egg muffins ahead of time and have them for breakfast on your busy mornings.
INGREDIENT
– 2 teaspoons olive oil– ½ cup minced onion– ½ cup chopped bell pepper– 1 ½ cups loosely packed baby spinach, coarsely chopped– ¾ cup chopped cooked ham– ¾ cup grated cheddar or swiss cheese– 1 cup cooked quinoa*– 7 egg– ½ cup unsweetened milk or almond milk– ½ teaspoon salt– 1/8 teaspoon pepper– avocado slices, for serving (optional)
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INSTRUCTION
Preheat oven to 350°F. Line pans with silicone or paper muffin liners. Olive oil in medium skillet. Stir occasionally to soften onion and bell pepper, 3-5 minutes.
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Step 1
Simmer spinach 30 seconds to wilt. Fill a large bowl with veggies. Cooked quinoa, cheddar cheese, and cubed ham go with veggies. Mix eggs and milk in a cup.
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Step 2
Whisk in pepper and salt. Whisk eggs and other ingredients in basin. Put mixture in 12 muffin cups evenly. My big scoop simplifies this.
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Step 3
Bake 18-22 minutes to set. 3 minutes pan-cool. Remove frittatas from pan with a small rubber spatula or spoon and serve. Zip-top bagged frozen quinoa and egg breakfast pieces are speedy breakfasts.