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Chorizo Jack Quinoa Breakfast Bites

Prep Time: 20 minutes || Cook Time: 25 minutes || Total: 45 Minutes
Servings: 6 || Yields: 24-30 mini muffins
Spicy chorizo and Jack cheese make for a delicious addition to mini quinoa muffin bites. You can substitute and other meat or cheese as well such as summer sausage and Monterey or pepperoni and mozzarella.

Ingredients

  • 3/4 cup uncooked white quinoa
  • 1/4 cup uncooked red quinoa
  • 1/4 lb chorizo sausage
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup diced green onion
  • 2 large eggs
  • 2 Tbsp flour
  • 2 tsp cilantro
  • 1 tsp salt

Directions

  1. In a saucepan, combine quinoas and 2 cups of water. Bring to a boil then reduce to a simmer for about 15 minutes until all water is absorbed.
  2. Brown the chorizo in a skillet, breaking into tiny chunks.
  3. In a large bowl, beat the 2 eggs then stir in the flour and cooked quinoa.
  4. Add the sausage, cheese, onions, cilantro and salt and stir will making sure everything is distributed.
  5. Grease a mini muffin pan. Fill each cup to the top and bake at 350 deg. F for 25-30 minutes. Let cool before removing from pan. Serve warm or store in refrigerator and microwave for 15-30 seconds to reheat.
Categories: Appetizers, Breakfast or Brunch, Gluten Free, Pork, Side dish
Tags: Quinoa, Chorizo, Monterey jack, Breakfast bites