Ingredients
1 cup leftover Mexican Tricolor Quinoa (see recipe)
1/2 cup Sharp Shredded Cheese
2 Large Eggs
Preheat oven (this is the one I use) to 400°
Lightly beat the eggs in a bowl and then add the remaining ingredients. Spray a 12 cup mini muffin pan and divide mixture evenly. Bake for 10 to 15 minutes or until tops are lightly golden.
Garnish some green onion, a little pico de gallo and some plain greek yogurt.
These are super tasty and packed with protein!
