Quinoa Omelette Breakfast Cups

These Quinoa Omelette Cups are an awesome Breakfast or snack recipe. This recipe is extremely lean, loaded with fiber, contains quinoa and lean protein. To me it is perfect!

Note - If you are meat eater feel free to add in some chicken or turkey to this recipe if you wish. Also, feel free to shake up the vegetables. I literally used what was in my refrigerator. Other veggies I would add to this if I would have had them on hand would have been:

• Mushrooms
• Spinach
• Broccoli

Enjoy this awesome breakfast recipe! 

This recipe is clean, gluten free, high fiber, lean, grain free, easy, different and extremely delicious.

 

 

Quinoa Omelette Breakfast Cups

Prep time: 10 Minutes – Cook time: 40 Minutes– Total time: 50 Minutes.
Yield: 24 Mini Cups or 12 Regular Cups (+ 1 Ramekin)

Ingredients:

• 2 Cups Cooked and Cooled Quinoa
• 1 Cup Egg Whites
• 2 Whole Eggs
• 2 Cups Diced Veggies (*see my list below)
• 1/2 Cup Daiya Vegan Cheese
• 1 Tbsp Frank’s Red Hot Sauce
• 1/4 Tsp Garlic Salt
• Salt and Pepper (if desired)

Veggie List:

• 1 Cup Mixed Bell Peppers
• 1/4 Cup Onion
• 1/2 Avocado
• 1/2 Cup Cauliflower

Directions:

1. Pre-heat your oven to 350 F.
2. Place eggs and egg whites in a bowl and whisk until blended.
3. Stir in veggies, spices, cheese and quinoa (all other ingredients).
4. Spray your muffin tin with a healthy, non-stick cooking spray.
5. Scoop quinoa omelette mixture evenly into muffin tins.
6. Place in the oven and bake for 40 minutes.
7. I had left-over mixture so I took a ramekin, filled it up with the rest and baked it alongside the muffins. It was the perfect breakfast to reheat for the next day.
8. Remove from oven and let completely cool in muffin tin.
9. Using a knife release the edges of the omelette cups and remove.
10. Serve and enjoy!