Broccoli and Cauliflower Cheddar Quinoa Bites
Sometimes breakfast can be a challenge, but with these quick bites everyone in the family can start their day out right.
Yields 6 Servings
Prep + Chill Time
15mins
Cook Time
25mins
Total Time
40mins
Sometimes breakfast can be a challenge, but with these quick bites everyone in the family can start their day out right. These muffins combine whole grains, vegetables, and nutrient-rich eggs – perfect for little hands!
Ingredients
- 10 large Rosemary Farm eggs
- 1 cup pre-shredded cheddar cheese
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, quartered
- ½ cup finely chopped broccoli florets
- ½ cup finely chopped cauliflower florets
- 2 Tbsp. finely chopped fresh basil, optional
Instructions
- Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
- Crack the eggs into a large bowl. Whisk until well combined. Stir in the cheese, quinoa, tomatoes, broccoli, cauliflower, and basil as desired until well combined.
- Use a ¼-cup measuring cup to divide the mixture evenly into the prepared muffin cups.
- Bake until the eggs are set, 16 to 18 minutes. Allow to cool slightly before serving. (Refrigerate leftovers up to 3 days or freeze for up to 1 month.)
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