Broccoli & Egg Quinoa Bites
We’re harvesting the tale end of our spring broccoli and my kid’s and I went out to the field to pick whatever was left over that we didn’t pick to sell at our local farmers market. The girls thought broccoli “pizza” sounded good but I didn’t have the time or all the ingredients for pizza dough so I thought about making some sort of “finger food” with the broccoli and the result were these little quinoa egg bites. My kids loved them and I’m happy with the result as well. These were easy to whip up and I know there will be endless versions of these using whatever veggies are in season.
I hope you and your kids love these as much as we do! Dig in!
Broccoli & Egg Quinoa Bites
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 12
4 eggs
1/2 cup of whole milk
1/2 teaspoon unrefined salt
fat pinch of freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cups finely chopped broccoli
1 small yellow onion, diced (about 1/2 cup)
1 1/2 cups freshly grated raw cheddar cheese
2 cups cooked quinoa
Preparation
Heat the oven to 350F. Lightly grease a standard size muffin tin (round or square) with olive oil or ghee. Set aside.
In a large bowl whisk together the eggs, milk, salt, pepper, garlic and onion powder.
Stir in the broccoli, onion, cheese, and quinoa. Mix well. Divide the batter between the muffin tins and bake in the oven until cooked through and set, about 28-30 minutes.
Serve warm or at room temperature
Notes
These will store well in the fridge for up to 5 days.
