Quinoa and Sausage Omelette Breakfast Cups.

I've been on the hunt for something really quick and filling for breakfast.

Truth be told, I never eat breakfast. It takes too long and I'm far too lazy.

But lately I am absolutely starving by lunch and then eat so much that I feel like a whale for the rest of the day.

So, it finally dawned on me that weekday breakfast might be something worth considering. 

As it just so happened, that day one of my favorite bloggers, Iowa Girl Eats, posted a recipe for Mini BLT Quinoa Cups that seemed like a perfect solution.

note: check out her blog by clicking on the purple links. she's adorable and her photos will make you drool. get a napkin before proceeding.

Like any good cheater, I stole it. 

I made them a little bigger and replaced her bacon with spicy Italian sausage. Next week I'm going to really go nuts and use ham. Or maybe turkey sausage. 

It's gonna get crazy up in here.

Anyway, these suckers are the perfect size and are delicious for several days if you pop them in the microwave for thirty seconds right before you walk out the door. 

Of course, they're awesome too when they're fresh out of the oven. 

It's like an omelette, but more portable. Kindda like a muffin, but not really at all. Maybe like a quiche. Sorta.

Give it a whirl and enjoy!

Just keep them out of the dog's reach.

 

Quinoa and Sausage Omelette Breakfast Cups

2/3 cup dry quinoa

1 1/2 cup chicken broth

2 eggs

3 egg whites

1 cup shredded cheddar cheese

1 cup frozen, thawed and squeezed spinach

1 green onion, chopped

1/2 cup chopped tomatoes (cherry tomatoes suggested)

1/2 - 3/4 cup of sausage, cooked and crumbled (any meat will do really!)

2 tablespoons shredded parmesean

Dash of salt and pepper to taste

Preheat oven to 350 F. Rinse quinoa in a mesh strainer under cool water. Cook the quinoa in chicken broth, as directed. Meanwhile, cook sausage. In a bowl combine all ingredients. Scoop the quinoa mix into a well greased muffin tins. For regular sized muffin pans, bake 20 minutes. For mini muffin tins, bake 15-18 minutes. Allow to cool for several minutes and then use a knife to cut around the edges before removing. 

Makes 12 full size cups or 30 mini cups.