Egg and Quinoa Cups
Every once in awhile I get tired of Greek yogurt and granola for breakfast. I saw several version of various egg cups on Pinterest and decided to make my own. The beauty of this recipe is that it is really easy to customize! Don’t like mushrooms? No problem, use broccoli in instead, or peppers, or zucchini or kale. Really almost any vegetable or a combination thereof will work. The main thing to keep in mind is that you need to cook them to get the moisture out before actually baking the egg cups. Swapping out different cheeses also works. I’ve used mozzarella and gruyere before and it was delicious. I typically just use whatever we have lurking in the fridge, but this recipe is my favorite combo.
The first step is to sauté the veggies. Heat a nonstick skillet over medium and add the olive oil. Throw in whatever veggies you’ve chosen. I used mushrooms and onions in this case and would definitely recommend onions as one of the veggies you use. They add so much flavor. Sauté until the veggies are cooked and there is no moisture left. Mine took about 10 minutes.
This would also be a good time to cook the Quinoa. Each brand and type is different so just suggest follow the instructions on the package. Let both the Quinoa and the veggies cool.
While preheating the oven, whisk together the whole eggs, egg white and salt in a large bowl for a full minute. This may seem excessive, but this will make the egg cups fluffy. Add the Greek yogurt and whisk until it is no longer clumpy. Mix the cooled veggies and Quinoa to the egg mixture. It’s important that the veggies and cooked Quinoa are cool, so that they don’t start cooking the eggs before the mixture gets in the oven. We want the cups to cook evenly.
Coat a muffin tin with cooking spray, so that the cooked cups are easy to get out later. Fill each muffin cup with the mixture almost all the way to the top. This recipe should fill between 12-15 cups depending on what veggies you’ve chosen.
Bake in the oven for 20 minutes or until the tops are golden and the cups are set. This means they should be firm and not jiggle.
I typically have 3 as a serving for a filling lunch. If you are serving these at a brunch, one batch should serve up to 8 people if there are other items being served. These also reheat beautifully in the microwave. 3 will take about 1 minute and 20 seconds. I would recommend eating them warm or at room temperature.
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Ingredients
- 1/2 cup cooked Quinoa
- 1 teaspoon olive oil
- 1 teaspoon salt, divided
- 1/2 onion finely chopped
- 2 cups thinly sliced mushrooms
- 1 garlic clove, minced
- 5 large whole eggs
- 2 large egg whites
- 1/2 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
Instructions
- Heat a nonstick skillet over medium and add the olive oil. Add the mushrooms, onion and 1/2 teaspoon salt. Sauté until they are cooked and there is no moisture left (about 10 minutes). Let the sautéed mushrooms and onions cool.
- Preheat the oven to 400°.
- Whisk the whole eggs, egg whites and salt in a large bowl for 1 minute. Add the yogurt and whisk until it is no longer clumpy. Add the cooled veggies and Quinoa to the egg mixture.
- Coat a muffin tin with cooking spray and fill each muffin cup with the mixture almost all the way to the top. This recipe should fill between 12-15 cups.
- Bake in the oven for 20 minutes or until the tops are golden and the cups are set.
- Serve warm or at room temperature.
- These will keep for about 4 days in the fridge.