These little guys are great for you and so versatile. You can serve them on a platter at a party or keep them in the fridge for the week to grab and go on busy mornings. Quinoa ups the plant-powered protein factor and tastes great with eggs.
cup cooked quinoa (see recipe below)
tablespoon olive oil
medium shallot, minced
medium garlic clove, minced
teaspoon salt, plus a few pinches
ounces baby spinach
ounces feta, crumbled
Freshly ground black pepper
Preheat oven to 350°F with a rack in the center.
Warm the olive oil in a 10-inch nonstick skillet over medium heat. Add shallot, garlic and a good pinch of salt and cook, stirring constantly, for a minute, until very fragrant. Add spinach and cook, stirring, until wilted and dramatically reduced in volume but still bright green, about two minutes more. Off the heat, stir in the quinoa and feta and set aside.
Cut the butter into 12 pieces and place one into each muffin cup. Place muffin tin in oven for 5 minutes to melt butter. Meanwhile, scramble the eggs in a medium bowl with the 1/4 teaspoon salt and a few good grinds black pepper.
Working quickly and carefully, brush melted butter to coat the bottoms and sides of the muffin cups. Pour eggs evenly into muffin cups, filling each about halfway. Spoon a roughly even amount of spinach-quinoa mixture into each muffin cup. Bake for 20-25 minutes, until eggs are set. Cool slightly before gently removing from pan. Serve immediately or cool completely on a rack before storing tightly covered in the fridge for up to a week.