Mediterranean Quinoa Breakfast Cups

Fast and simple breakfasts at our house are must during the week days. We get up early, very early(4a.m.) and I prepare breakfast every morning while my husband prepares to leave for work by 4:40 a.m…..if there is no snow predicted. So needless to say, I have very little time to make two breakfast meals, his and mine, coffee, throw together his lunch and pack it to go, we then eat breakfast together,and out the door he goes all in 40 minutes. I will say, I have become very efficient at making this happen but from time to time I do wake up with no plan and struggle to find something quick and nutritious for breakfast. Which brought us to this recipe. I have been meaning to give something like this a try for sometime now and I finally did it and quite successfully I will say on the first attempt.

This has a protein punch with eggs and quinoa, along with some mediterranean ingredients that are packed with flavor.

Mediterranean Quinoa Breakfast Cups

1 cup of cooked quinoa

1 handful of baby kale, roughly chopped

1/2 cup of sun dried tomatoes in oil, roughly chopped

3 TBSP crumbled feta cheese

1 tsp. salt

2 tsp. ground flax seed

2 tsp. creole seasoning (or any preferred seasoning mixture)

3 whole eggs

5 egg whites

First, you must cook 1 cup of quinoa as the package says. (1 cup seed, 2 cups water, cover and cook for approx. 15 min)  About five minutes before the quinoa is done, add the chopped kale and sundried tomatoes to wilt and wake up the flavors from the tomatoes.

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After this is prepared, if there is any remaining liquid, drain it off. Ideally, this should be cooled then for an hour or so but in my world, when I am cooking,I don’t have an hour to return and finish the project. So if you wish, you could do what I did and place it in a bowl and into the freezer for 10 minutes and stir it every few minutes. This will at least drop the temp enough while you prepare the remaining ingredients.

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While this is cooling, measure your spices, cheese, and crack your eggs. Whisk this all together until combined. During these 10 minutes you also can line your muffin tin and make sure you spray the inside of the liners with non stick cooking spray since this will assure easy removal later on.

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Preheat your oven to 350.

Ok, now get that bowl in the freezer and add this mixture to your egg mixture. Mix well and scoop it into the muffin tin liners.

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Place these in to bake for roughly 20 minutes if your quinoa is not completely cooled like mine wasn’t. If your quinoa was completely cooled, cooking time will vary, so keep a close eye on them. You will know when they are done when a knife or toothpick inserted into the center comes out clean.

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Remove them onto a cooling rack until cool and store them in an airtight container in the frig for reheating in the mornings. They are great for kids and adults.

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