Baked Quinoa and Egg Muffins

Baked Quinoa and Egg Muffins

Baked Quinoa and Egg Muffins From Simply Ancient Grains: These nourishing egg muffins, similiar to mini frittatas, are leftover heroes in my kitchen - use any greens and grains you have on hand. Don't hesitate to make them for dinner on a busy weeknight - they are flavorful, fun, and easy as pie. Leftovers transport well in your lunch bag the next day. The version here with green peas, fresh mint and quinoa is gluten-free and makes a lovely addition to a spring brunch or an Easter table. I have also made these with barley, spelt, Kamut, wild rice and millet (the last one soaks up a fair bit of liquid, so add an egg for a total of 8). Their consistency and chewiness will vary depending on the grains used, and sometimes they puff a bit more. Serve them with a bit of ketchup, spiced up with chile sauce for adults and a simple salad.

Original article and pictures take http://aggieskitchen. com/2015/10/19/frittata-muffins-simply-ancient-grains-bobs-red-mill-giveaway/print/ site