30 min
20 min
20 to 24 mini muffins


  • 2 eggs
  • 1 cup cooked quinoa
  • 1 cup roughly-chopped fresh spinach
  • 2 tablespoons goat cheese, plus additional for topping bites
  • Generous pinch sea salt
  • Nonstick cooking spray
  • Generous pinch freshly ground black pepper


Special equipment: a mini-muffin pan

Preheat the oven to 350 degrees F. Beat the eggs in a large bowl. Add the quinoa, spinach, goat cheese and salt and stir to combine. Spray the mini muffin pan with nonstick spray. Fill the mini muffin cups 3/4 of the way full with the mixture, then add an extra dollop of goat cheese and a bit of black pepper on top of each. Bake until golden brown, 7 to 9 minutes. Serve warm.


Quinoa Pilaf

Recipe courtesy of Kelsey Nixon

Quinoa Tabbouleh

Recipe courtesy of Paul Cunningham

Yellow Quinoa

Recipe courtesy of Ingrid Hoffmann

Quinoa Salad

Recipe courtesy of Hilah Johnson

Snake Bite

Recipe courtesy of Michael Chiarello

Cheesecake Bites

Recipe courtesy of Laurie March and Dan Pashman

Churro Bites

Recipe courtesy of Marcela Valladolid

Cooking Tips

How to Poach Eggs Perfectly

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