By far, one of my favourite foods to eat with eggs is spinach. Add cheese and I’m in heaven!! Straight out of the pan these Quinoa Spinach Egg Cups have a crispy shell, an oozy egg and melty cheese. Having more of a savoury habit, it’s no wonder I adore these baked egg cups. Not only do these tasty cups have approximately 11 grams of protein each, they freeze surprisingly well and can be picked up and eaten out of your hand like a muffin. Convenient, nutritious, snackable and full of texture and flavour is what makes these a winner.
Has anyone ever had grit in their quinoa? Sadly, a long time ago I did have a bad experience with quinoa which led me not to use it for some time. The quinoa I had purchased was either not pre rinsed or I did not rinse it enough. I really can’t remember at this point, all I know is the end result was quinoa with little sandy bits. YUK!! It was awful, because I’d be chewing away happily and then SNAP, I’d aggressively bite down on what feels like sand. Not a great experience and frankly it turned me off. Luckily common sense prevailed and I realized this grit could be eliminated with proper rinsing or a pre rinsed product. So I purchased an organic quinoa, pre rinsed and gave it another go. Tender quinoa with no grit, the way it is meant to be. In that moment I was transformed into a quinoa lover, so I suppose my point here is to purchase a quality product and have perfect quinoa every time.
I love this recipe because I’m a shift worker and can pull these out of the freezer for breakfast or lunch and I don’t need anything other than a microwave to warm them up. They fill me up and keep me feeling full because of the protein content. Best of all, they’re some of my favourite foods all nestled and baked together in one convient cup. Enjoy!
Recipe Source: Compelled To Cook