This is a basic breakfast casserole recipe, made into individual servings. Try making a veggie version by adding in some sauteed chopped bell peppers and green onions, or fresh diced tomatoes and chopped spinach. Use your imagination. . .it’s just an omelet shaped like a muffin!
Breakfast Casserole Cups are a perfect for an on-the-go breakfast, to pack in your lunch or a post workout snack.Print
Breakfast Casserole Cups
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 Cups 1x
½ cup quinoa*
¾ cup water
½ cup plain coconut milk, unsweetened
¼ tsp. pepper
½ tsp. sea salt
¼– ½ tsp. Dried herbs like oregano, thyme, parsley, etc.
Up to 2 cups total chopped veggies like, bell peppers, mushrooms, onions, spinach, broccoli, riced cauliflower, green onion, grated carrots, diced tomatoes, etc.
½ lb. cooked sausage, cubed ham, smoked salmon, etc. (optional)
¾ cup grated, cheese (optional)
Preheat oven to 350°
Coat muffin pan with coconut oil.
In a medium sauce pan bring water and rinsed quinoa to a boil.
Reduce heat to low and cover pan with a lid. Allow to simmer for 10 minutes.
Remove from heat and keep covered for 5-10 more minutes, fluff with a fork.
In a mixing bowl, using a whisk combine the eggs, cooked quinoa and coconut milk. Whisk in the pepper and salt.
Using a ¼ cup measuring cup, evenly distribute the egg mixture into the muffin cups.
Sprinkle an even amount of veggies, meat and cheese on top of the egg mixture, about 1 Tbsp. of each.
Bake for 20 minutes, making sure eggs are cooked through.
*If you want these to be grain free omit the quinoa and add in 2 more eggs.