Southwestern Quinoa Egg Muffins
I have been wanting to make these little quinoa egg muffins since seeing them on Ratatouille & Cie's website.....however, they MUST be baked in silicone muffin cups.
I have tried mini quiches and other egg based muffins in paper liners and in straight muffin tins, with poor results. They always stick.
Cindy who speaks French and English, suggested I use the silicone baking cups....and she promised perfection.
I did some research, and though I am not a big fan of baking in silicone, this is the only way.
I ordered these muffin cups from amazon, and they were great.....a bakers' dozen.
You can basically make any recipe you like, using cooked quinoa, eggs and vegetables. Cindy used ham, but since I never make ham, I used chorizo instead.
Any herbs, cheese you like and greens.......I made a Southwestern style muffin with chile and corn, cilantro and bell peppers......a Mexican cheese blend of cheddar and Monterey Jack.
Delicious at room temperature or warm for breakfast or a quick snack.
These are a great idea when you have leftover cooked quinoa.
Southwestern Quinoa Egg Muffins: (adapted from Ratatouille et Cie) makes 14 muffins
1 cup cooked quinoa
1 package of frozen spinach, thawed and drained of liquid
1 red bell pepper, diced
8 large eggs
hot pepper flakes to taste
small can of corn, drained
1 cup diced ham or chorizo
4 green onions, chopped finely
2 cups Cheddar cheese, grated (any cheese you like)
1 tbsp olive oil
3/4 cup flour
1 tsp baking powder
1 tbsp sugar
salt and pepper to taste
Mix all ingredients together in a bowl.
Spray the silicone muffin cups with non-stick spray.
Spoon scoops of batter into the cups (I filled mine to the top).
Bake in a 375F oven for 25-30 minutes.
Let rest 5 minutes in muffin cups and easily unmold.
Even better the next day.