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Ingredients
- 1 Cup Cooked White Quinoa
- 3 Large Eggs
- 1 Cup Shredded Mozzarella Cheese
- 1 Cup Finely Chopped Fresh Kale
- 1/4 teaspoon Sea Salt
- 1/8 teaspoon Ground Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Dried Italian Seasoning
Instructions
- Preheat oven to 350°F
- Spray 12 mini muffin tins with nonstick spray. Set aside.
- Combine all ingredients and transfer to mini muffin tins.
- Bake for 25-30 minutes or until browned.
- Immediately transfer to cooling rack.
- Serve with Homemade Healthy Ranch Dressing.
Notes
Store leftovers in refrigerator. Reheat in oven, 350°F for about 10 minutes.
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