Kale and Quinoa Breakfast Muffins
This recipe is very adaptable. Sub in spinach or chopped broccoli instead of kale, and add some diced ham for the meat lovers in the family.
1 c cooked quinoa
½ c chopped onion, red or green
1 ½ c finely chopped kale (or spinach or broccoli)
½ red pepper, diced
¾ c grated cheddar
salt and pepper
6 eggs, beaten
Preheat the oven to 350°F. Generously oil a muffin pan, or use muffin papers for easier removal.
Sauté the onions, peppers and kale in a little olive oil until starting to soften. Remove and stir into the cooked quinoa. Season with salt and pepper. Add the cheese and mix.
Stir in the eggs. Pour into the prepared muffin pan. Bake for 20-25 minutes.