Description
A great spin on a breakfast quiche. This mini quinoa quiches are crustless and delicious!
Ingredients
- 2 cups Water
- 1 cup Quinoa
- 1 whole Zucchini, Chopped
- 2 whole Roma Tomatoes, Chopped
- 4 whole Green Onions, Chopped
- ½ whole Red Onion, Chopped
- 1 teaspoon Salt
- ½ teaspoons Pepper
- ½ teaspoons Cayenne
- 1 dash Garlic Salt
- 1 cup Egg Whites
- 3 Tablespoons Saucy Mama Smoky Garlic Mustard
- ½ cups Mozzarella, Shredded
Preparation
Preheat oven to 350ºF.
Prepare quinoa. Bring water to a boil, pour in quinoa, bring to a boil again, then let simmer. When all the liquid has absorbed, the quinoa will be finished.
In a large bowl, add chopped zucchini, tomatoes, green onions, red onions, salt, pepper, cayenne, garlic salt, egg whites and mustard. Stir to combine. Add cooked quinoa. Stir again and sprinkle in cheese.
Pour batter into mini muffin tins that have been sprayed with Pam. Bake for about 25 minutes or until the tops are golden and set.
