Cupcakes for Breakfast

But these won’t require you to spend 30 minutes on a treadmill post consumption.  However, the title of this post may be a tad misleading, as there is actually nothing cake like about this dish.  They are in fact more like a frittata baked in a cupcake tray.  Or, as I am officially coining them…  Breakfast Quinoa Cups.

I love having eggs for breakfast, and wish I could during the week, but it’s not exactly practical to transport them scrambled, poached, or in the form of an omelette.  If you have ever been on the MUNI in San Francisco, you will know why.  Enter the Breakfast Quinoa Cups.  These can be made ahead of time, popped in a tuperware and reheated at your convenience.  For me, probably at about 8:30am at my desk, by which time, my stomach is screaming at me to feed it after an hour long conference call.

The best thing about this recipe is that it is so versatile.  Today I used courgette (read: zucchini), spinach, spring onions, thick cut ham and cheddar cheese.  You could make them Mediterranean with feta and olives, or Italian with mozzarella  sun-dried tomato and sausage.  As long as you have quinoa and eggs, you can literally turn these into whatever you fancy.

Oh, and I forgot to mention – they are healthy (and would be even healthier if it weren’t for my obsession with cheese).

Plenty of veggies + the wonder that is quinoa = a breakfast that fills you up till you lunch.

Or, pair them with a green salad and lunch is served!

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Breakfast Quinoa Cups

Makes: 12 standard cupcake-sized cups

Adapted from So Very Blessed

INGREDIENTS

  • 2 cups cooked quinoa (about 3/4 cup uncooked)
  • 3 eggs
  • 1 cup zucchini, shredded
  • 1 cup shredded sharp cheddar cheese
  • 1 cup diced ham
  • 1/2ncup spinach, chopped
  • 1/4 cup parmesan cheese
  • 2 spring onions, sliced
  • salt & pepper

METHOD

  • Preheat oven to 350 degrees and liberally spray a cupcake baking tray with non-stick spray.
  • Cook quinoa as directed.
  • Combine all ingredients in a large bowl and mix to combine.
  • Spoon mixture to the top of each cup.
  • Bake for 15-20 minutes, or until the edges of the cups are golden brown.
  • Let cool for at least 5 minutes before removing from the baking tray.
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One thought on “Cupcakes for Breakfast

  1. Really looking forward to trying these… Hope all goes well in San Francisco and that your Christmas preparations are coming along nicely. Already playing Christmas songs on the radio here and Santa’s grottohas beenup and running in the Harlequin for a couple of weeksnow! Busy with teaching as it’s exam season too, which is good for my pension pot! lots of love xx

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