Egg muffins, sous vide egg bites and similar products are popping up all over grocery stores, big box stores and coffee shops – and for good reason! They are the perfect “fast food”– a convenient and healthy breakfast option for busy people. In this version, the quinoa adds a nice protein boost to go along with those veggies. I cannot think of a better way to start the day. My family and I have been big fans for quite awhile, affectionately calling them “egg pucks”. We’ll place one between a toasted English muffin or serve with avocado slices and Truff hot sauce.
I highly recommend using silicone muffin baking trays so they are easy to pop out after baking. Egg pucks can be kept in the refrigerator for several days or frozen and reheated as needed. These are one of my favorite make ahead breakfasts to begin the week with or pack in a cooler to take out of town – recently we did just that and boy was it nice to heat these up before getting to the slopes bright and early.
I hope you try these and love them!
Veggie and Quinoa Egg Bites
These veggie and quinoa bites are a great way to start the day! Easily adaptable using ingredients and seasonings on hand – feel free to omit the quinoa altogether and double the veggies. Either way, it's a nutrient packed few bites and a household favorite.
- 1 cup cooked quinoa see note below
- 2 tbsp extra virgin olive oil
- 2 leeks, quartered lengthwise and sliced thinly, white and light green parts only
- 1 zucchini, small dice
- 1 red bell pepper, small dice
- 1 cup chopped spinach
- 2 cloves garlic, minced
- 12 eggs
- 2 tbsp nutritional yeast optional
- 2 tbsp water
- ½ tsp garlic powder
- ½ tsp mushroom powder optional
- ½ tsp kosher salt
- A few dashes of hot sauce
- ¼ cup shredded gruyere or Parmesan cheese
Preheat the oven to 325°. Use silicone muffin pan or prepare two 12-cup muffin pans by spraying with nonstick cooking spray. Heat oil in a medium saute pan over medium low. Add the leeks, zucchini, bell pepper, a pinch of salt and pepper and cook until tender. Add the spinach and garlic and cook until the spinach is wilted. Remove from heat, add cooked quinoa and mix. Set aside and let cool while you prepare the egg mixture.
In a medium bowl, whisk the eggs, nutritional yeast, water, garlic powder, mushroom powder, salt and hot sauce.
Fill the muffin pans with the vegetable and quinoa mixture, evenly distributing among all 24 cups. Pour the egg mixture in each muffin cup – this will fill about half way up. Top with a pinch of grated cheese. Bake for about 20-25 minutes and cook until the egg is set and pulls away from the sides.
*To make quinoa: Thoroughly rinse ½ cup of quinoa in a mesh strainer. In a small saucepan, heat a drizzle of olive oil over medium-low and add rinsed quinoa. Stir the quinoa while it dries out and toasts for a minute or two, then add about a cup of water or desired broth and a pinch of kosher salt. Bring to a boil, then cover the pot and turn down heat to a bare simmer. Cook for 15 minutes, remove from heat and let stand for 5 minutes before fluffing with a fork or turning it out to a sheet pan to cool.