Quinoa Spinach Egg Cups

Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
Quinoa Spinach Egg Cups
Print Recipe
A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
    Servings
    12 cups
    Servings
    12 cups
    Quinoa Spinach Egg Cups have a crispy spinach, cheese and quinoa cup filled with an egg and baked with cheese.
    Quinoa Spinach Egg Cups
    Print Recipe
    A baked crispy quinoa, spinach and cheese shell filled with egg and topped with cheese.
      Servings
      12 cups
      Servings
      12 cups
      Ingredients
      Servings: cups
      Instructions
      1. Cook quinoa as directed on package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, 3/4 cup of shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
      2. Spray nonstick muffin tray with non stick spray. Press an approximate 1/4 cup quinoa mixture into muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup, top with remaining cheddar cheese. Bake for 16 minutes then turn oven to broil and broil for 1 minute. Remove from oven. Using a rubber spatula or other flat device, scoop cups out of muffin tray and serve immediately.
      Recipe Notes

      Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers.  Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave.  Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.

      Chorizo Cheddar Bread


      Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
      Chorizo Cheddar Bread
      Print Recipe
      A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
        Servings Prep Time
        16 squares 25 minutes
        Cook Time
        30 minutes
        Servings Prep Time
        16 squares 25 minutes
        Cook Time
        30 minutes
        Chorizo Cheddar Bread is a gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
        Chorizo Cheddar Bread
        Print Recipe
        A gorgeous quick bread in cake form, loaded with chorizo, cheddar, onions and spinach.
          Servings Prep Time
          16 squares 25 minutes
          Cook Time
          30 minutes
          Servings Prep Time
          16 squares 25 minutes
          Cook Time
          30 minutes
          Ingredients
          Servings: squares
          Instructions
          1. Heat oil in a medium size skillet, add onions and 1/2 tsp kosher salt, cook until onions are starting to soften. Add chorizo and oregano, cook until onions have lost most of their moisture and are starting to caramelize. Remove from heat and allow to cool to room temperature.
          2. Preheat oven to 350℉.
          3. In a small bowl whisk together flour, baking powder, 1/2 tsp salt, garlic powder and onion powder.
          4. In a large bowl whisk together eggs and oil. Add sour cream and whisk until smooth. Add spinach and stir to combine.
          5. Add dry ingredients to wet all at once. Whisk until combined, but do not over mix. Stir in onions, chorizo and cheddar cheese.
          6. Spread evenly onto a parchment lined 15"x10" baking sheet. Bake for 25-30 minutes until center is set.
          7. Remove from oven and allow to cool for 5 minutes. Slide the entire cake onto a cutting board by loosening the edge, grabbing a corner of parchment and pulling the entire piece onto the board. Cut into 16 squares and serve immediately.
          8. If using at a later time, pull out of the pan as above and allow to cool on a wire rack. When cool, cut into squares. Rewarm and crisp squares in toaster when ready to serve.
          Recipe Notes

          Wrap two squares together with plastic wrap and store in a sealed container or zip lock bag in the freezer.  Will keep frozen for up to two months.