Prep Time: 20 Mins
Cook Time: 20 Mins
10 large eggs
1 cup pre-shredded cheddar cheese
1 cup cooked quinoa
1 cup cherry tomatoes, quartered
½ cup finely chopped broccoli florets
½ cup finely chopped cauliflower florets
2 Tbsp. finely chopped fresh basil, optional
Preheat the oven to 350°F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
Crack the eggs into a large bowl. Whisk until well combined. Stir in the cheese, quinoa, tomatoes, broccoli, cauliflower, and basil as desired until well combined.
Use a ¼-cup measuring cup to divide the mixture evenly into the prepared muffin cups.
Bake until the eggs are set, 16 to 18 minutes. Allow to cool slightly before serving. (Refrigerate leftovers up to 3 days or freeze for up to 1 month.)