This is a great, filling on-the-go breakfast, or snack at any time. Freezes well (individually wrapped, microwaved for 30-45 seconds when ready to eat), and this recipe doubles easily. Play around with cheeses and different add-ins, like chicken, sausage, or veggies.
Ingredients
1 whole egg
2 egg whites
2 c cooked brown rice, short-grain (I love the texture!)
1.5 c cooked quinoa
1 c cheese, shredded (I used monterey jack)
1 can diced green chiles (4 oz) (mild or hot, based on your preference)
1 chicken breast, poached and diced small
½ t cumin
¼ t kosher salt
¼ t freshly ground black pepper
Instructions
Heat the oven to 400 and spray a 12-cup muffin pan with cooking spray.
In a medium bowl, beat the egg and egg whites. Add the remaining ingredients and stir well.
Distribute evenly in the 12 muffin cups {I use a large cookie scooper to portion}.
Bake for 25 minutes, or until set - they will sizzle a little. YUM.
Let cool in the pan.
You might want to run a plastic knife around the edges before you try to pop them out.
Notes
Once the grains and chicken are cooked, this is a really fast recipe to throw together!
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/01/10/fiesta-muffins-whole-grains-egg-cheese/