These breakfast cups are the perfect way to perk up your morning. I made them this morning for breakfast and they sustained me longer than my usual breakfast cup. I usually make egg whites, spinach, Daiya and some bell peppers in my omelette cups. Here’s what my Spinach Cheese Omelette’s look like. And yes, that’s Frank’s Hot Sauce. I use it on almost everything 🙂
Now here’s what the Quinoa Omelette Breakfast cups look like. As you can tell, they are much heartier and believe me I could tell today. I wasn’t hungry as quickly. I ate exactly what was on the plate and I was stuffed. Well of course I added some Frank’s hot sauce to it.
As with anything like this I just use whatever vegetables I have in my fridge so feel free to use what you would like. I am glad that I had two heads of cauliflower so I thought to use it. It added a bit of texture. I did forget to add the spinach that I had diced up though. What I’m trying to impress upon you is, don’t be shy…be adventurous with this wonderful omelette and try adding things that you wouldn’t normally add to a traditional omelette (like Enoki mushrooms).
Prep time: 10 minutes. Cooking time: 40 minutes.
Yields: 8 Regular cups
- 1 cup Quinoa, cooked and cooled
- 3 whole eggs (if you use egg whites, use 2 cups or you could do a blend of the egg whites and whole eggs)
- 1 cup Cauliflower, diced
- 1 cup Bell peppers (yellow and red), diced
- 1/2 cup Enoki mushroom, diced
- 1/c cup Scallions, diced
- 1/2 cup Daiya cheddar
- 1 Tbsp Frank’s Red Hot Sauce
- 1 Tbsp Black Pepper, ground (I only used ground pepper. It doesn’t need any salt but use it if desired)
- Preheat oven to 350 degrees.
- Whisk eggs until blended.
- Stir in all other ingredients. (Veggies, cheese, quinoa and spices).
- Spray muffin tin with healthy, non-stick cooking spray. (I use a soy one).
- Scoop quinoa omelette mixture into muffin tins.
- Place in the oven and bake for 40 minutes.
- Let cool for 5 minutes before serving.
If you wanted to double up on the Quinoa then you would have more muffins and possibly some leftovers for another breakfast. I want to thank Amy Layne for the idea to add Quinoa to my breakfast cups. It was a nice addition to my morning. I know that you will enjoy these Quinoa Breakfast Cups as much as I did.