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.

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