Breakfast always seems to be a problem for me.
For a few reasons mainly.
Usually, I wake up hungry, I mean really hungry.
And a little bowl of Rice Chex does not fill that void.
I requre filling food for breakfast, hearty fare like eggs, oatmeal or even leftovers from the night before.
I envy those of you out there who can pop in a few berries and be good till lunch.
Then, I endeavor to workout, well right after coffee of course, and before my big breakfast.
You know some days that involves more than one cup of coffee.
So now I am jacked up on coffee, I need to put a little something in my stomach, then I can get to the working out part.
A little piece of fruit works like a charm.
Sure, for perhaps 35 minutes.
That means my workouts are 35 minutes or less, that’s normal right?
Add to all that, by now I could be running late, so I just want to grab and run.
One day lingering over that second cup of coffee I saw these Ham and Cheese Quinoa Cups.
I thought, problem solved!
Make up a big batch and eat them all week , or freeze some for a quick thaw, grab and run.
And that’s exactly what I did.
When that batch run out, I made my own version.
A little lighter and vegetarian, hoping bunny would nibble on one for breakfast.
Of course that didn’t happen, she is a few berries and good till lunch kinda gal.
- 2 cups cooked Quinoa, approx. 3/4 cup uncooked
- 2 whole eggs
- 4 egg whites
- 1 cup shredded cheese, cheddar, jack, mozzarella whatever you have on hand
- 2 Tbs olive oil
- 1 small carton mushroom, chopped small
- 1 large leek, washed well and chopped
- 1 medium zucchini, grated
- 1/4 cup parsley
- 2 Tablespoons grated parmesan cheese
- Salt and pepper to your preference, I use quite a bit.
Preheat oven to 350 degrees.
Line muffin tin with baking cups or spray/butter each compartment.
In large skillet cook mushrooms and leeks until soft but not browned.
In large bowl add cooked Quinoa, eggs and whites, zucchini, shredded cheese, cooked mushrooms and leeks, parsley, parmesan cheese and salt and pepper.
Mix until just blended.
Fill muffin tins generously and bake 20-25 minutes.
Or until nicely browned on top and toothpick inserted in middle comes out clean.
Let sit 5 minutes before serving.