Fluffy eggs, protein-packed quinoa, fresh asparagus and creamy Black Pepper Bellavitano cheese are baked into muffin tins for a healthy brunch or breakfast on the go!
Lightly coat wells of the muffin pan with non-stick spray.
Crack eggs into a medium sized mixing bowl. Add almond milk, red pepper flakes (if using), and salt. Whisk until eggs are beaten completely. Add cooked quinoa and whisk to combine.
Clean asparagus spears. Trim and discard the woody ends and chop the spears into 1/4-inch pieces. Divide the pieces evenly throughout the wells of the muffin tin. Divide freshly grated cheese evenly throughout the wells. Note: For best flavor and melting ability, please use freshly grated cheese and not prepared grated cheese.
Pour egg mixture evenly into muffin pan, filling each well almost to the top.
Place pan on the middle rack of the oven and bake for 20-23 minutes, or until mixture is set.
Remove pan from oven and allow quiche muffins to cool in pan for 2-3 minutes before removing.
If desired, sprinkle each muffin with more grated cheese before serving.
Wrap and refrigerate any leftover muffins for up to 4 days, or follow notes below for freezing to reheat and eat later.
Notes
Any variety of milk can be used in place of the almond milk.
To freeze and thaw to eat later, individually wrap cooled muffins in plastic wrap, then store in zip top freezer bags. When ready to use, wrap thawed muffins lightly in paper toweling and microwave on medium-high power for 90 seconds.