Cheddar Corn Quinoa Mini Frittatas with Optional Bacon
Sharp cheddar, sweet corn, and smoky green chiles combine with eggs and quinoa for a delicious and satisfying grab-and-go frittata that's equally great for breakfast, lunch, dinner, or snacks. Just add bacon for the meat-eaters!
Yield: 12mini frittatas
Ingredients
5large eggs
2cupscooked quinoacooled (about 3/4 cup dried quinoa should result in about 2 cups cooked)
1cup+ 1/4 cup shredded sharp cheddar cheese
1 4-ouncescan diced green chilesdrained (or roast, peel, and chop your own - poblanos would be fabulous)
1cupfrozen corn kernelsor fresh cooked kernels cut from the cob
1/2cupminced onion
1/2teaspoonsalt
1/4teaspoonblack pepper
If adding bacon to half:
3-4slicesthick-cut baconcooked, drained and chopped
If adding bacon to all:
6-8slicesthick-cut baconcooked, drained and chopped
Instructions
Preheat oven to 350 degrees Fahrenheit.
Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
Evenly sprinkle 1/4 cup cheddar over each.
Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.