Wednesday, April 24, 2013

Quinoa breakfast cakes

What does one do with extra quinoa, eggs and veggie scraps? Healthy protein breakfast cakes, of course!
Here's what I had on hand to make these (this was a mini-batch of 4; if you have more scraps than I did, I recommend doubling or even tripling it!) 
-3/4 cup cooked quinoa
-1/2 cup egg whites
-1 fire-roasted pepper, ripped to shreds :)
-a few leaves of kale, torn
-1/3 cup mushrooms
-Salt and pepper, to taste
-Pinch of low-fat shredded cheese (acts as a great binder with the eggs; if you really like the taste of cheese, feel free to add more)
This "recipe" is very flexible. You could always add more egg and cheese (just don't reduce the egg to quinoa ratio or your cakes would crumble instead of binding like they should!) You could also swap out the veggies listed above for other veggies you enjoy.
I just stirred all the ingredients together in a bowl and let it sit a couple of minutes to gel.
Then I coated a muffin pan with cooking spray and poured the mix evenly into 4 muffin cups.
And baked it at 350 degrees for about 17 minutes!  The egg whites expand to bind all the quinoa and veggies together into the perfect little breakfast cake.
After baking them last night, I brought these on the go to work this morning and they made a great morning snack!

No comments:

Post a Comment