I am a protein breakfast person.  Straight carbs just don’t last for me.  If I eat cereal or toast, I’m starving in an hour. My typical breakfast is either Greek yogurt or an egg, with a strong cup of coffee. My dear friend, Jan, told me about this wonderful recipe.

I modified the original recipe to fit my taste buds and loved the results. The next morning I reheated in the microwave and they were equally as good and  filling.  Hello breakfast for the week!

QUINOA OMELETTE BITES

1 cup quinoa, warm
1/2 cup shredded mozzarella or cheddar cheese
1 egg white & 1 whole egg
1 clove garlic, minced
1 teaspoon salt
1/4 cup minced green or red bell peppers
1/4 cup minced sweet onion

• Preheat oven to 350 degrees.  Spray mini muffin tins with cooking spray.
• Cook the quinoa according to package instructions.  Chop and microwave, on high, the onions and peppers, for 1.5 to 2 minutes.
• In a medium bowl, mix the warm quinoa with the cheese to melt the cheese.  Add the eggs, garlic, salt, spinach, peppers and onion.  Stir to combine all ingredients.
• Spoon mixture into mini muffin tins, filling to the top.

• Bake at 350 degrees for 20-25 minutes.  Remove from oven and let cool for 10 minutes before removing from muffin tins.  Run a small knife around the edges to loosen and pop out of the tins.

Recipe adapted from Tablespoon.com