These little breakfast casseroles are made in muffin cups and they are great "grab and go" breakfast treats, particularly when you have leftover quinoa to use up. The mini casseroles also are a nice weekend breakfast main dish that's a bit different from the usual scrambled eggs or omelets. You can cook the little casseroles in the air fryer in 15-20 minutes, and they are full of nutrition. With plenty of protein and fiber, the quinoa casseroles are great if you're on a diabetic diet or want to "eat healthy." They also taste good! A little cheddar cheese, bacon crumbles, and green onions provide plenty of flavor to the casseroles. Want more than four mini casseroles? Just double or triple the recipe. It will work fine. Enjoy!
Mini Quinoa Breakfast Casseroles -- Makes 4
2 large eggs
1/4 cup of milk
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/8 teaspoon of salt
1/8 teaspoon of pepper
1 cup of cooked quinoa
1/4 cup of shredded cheddar cheese (mild or sharp, depending on your preference)
1 tablespoon of cooked bacon crumbles (from the bag is fine)
1-2 tablespoons of chopped green onion
Spritz 4 muffin cups with non-stick cooking spray. In a medium bowl whisk together well the eggs, milk garlic powder, onion powder, salt, and pepper. Stir in the quinoa, cheese, bacon crumbles, and onion. Divide the mixture evenly among the muffin cups. Air fry the mini casseroles at 320 degrees for 15-20 minutes or until puffed and golden brown. The casseroles will deflate a bit on standing. Let the casseroles sit in their cups for at least five minutes before removing them. Store the casseroles in a glass or plastic container in the refrigerator. The casseroles reheat well in the air fryer in 3-5 minutes at 320 degrees, or you can microwave one at medium power for 50-60 seconds or until hot.
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