Made extra quinoa that you don’t know what to do with? Well that’s what happened to me. I also always have eggs in the fridge and wanted to use them up. Throw any veggies or herbs you have in your fridge and be pleasantly surprised when you wake up in the morning and remember you already made your breakfast. All ingredients optional except egg and quinoa :)
Ingredients
- 6 eggs
- 2 cup cooked quinoa
- 3 strips of bacon (or 4 or 5, all I had left was 3)
- 2 Tbsp parsley, or any other herb you have, diced
- 1 cup spiralized zucchini, chopped
- ½ onion, diced
- ½ cup sundried tomatoes, drained and chopped
- shredded parmesan (I had a few tablespoons in it)
- few dashes cayenne, ancho chile powder, smoked paprika, cholula, salt, pepper, cumin
What To Do
- Pre-heat oven to 350°F. Grease a mini muffin tin VERY WELL (I didn’t).
- Saute bacon in a pan over medium heat for 3 minutes on each side. Let rest on a paper towel on a plate. When cool, chop into small pieces.
- Saute onion and whatever other veggies you have in a pan in olive oil until soft.
- In a large bowl, whisk together eggs, and stir in the remaining ingredients.
- Spoon into the muffin tin.
- Bake for 18-20 minutes, until a knife inserted in the center of the muffin comes out clean or until brown.