CHEDDAR CORN QUINOA MINI FRITTATAS WITH OPTIONAL BACON

Cheddar Corn Quinoa Mini Frittatas with Optional Bacon image

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

5 large eggs
2 cups cooked quinoa (cooled (about 3/4 cup dried quinoa should result in about 2 cups cooked))
1 cup + 1/4 cup shredded sharp cheddar cheese
1 4- ounces can diced green chiles (drained (or roast, peel, and chop your own - poblanos would be fabulous))
1 cup frozen corn kernels (or fresh cooked kernels cut from the cob)
1/2 cup minced onion
1/2 teaspoon salt
1/4 teaspoon black pepper
3-4 slices thick-cut bacon (cooked, drained and chopped)
6-8 slices thick-cut bacon (cooked, drained and chopped)

Steps:

Preheat oven to 350 degrees Fahrenheit.
Line 12 standard-size muffin tins with paper cupcake liners and spray well with non-stick cooking spray. Set aside.
In a medium bowl, beat the eggs. Add the quinoa, 1 cup cheddar cheese, chiles, corn, onion, salt, and pepper and mix.
If adding bacon, stir that in now. If adding bacon to half, fill six of the muffin tins with the egg/quinoa then add the bacon to the bowl, stir, and fill the remaining muffin tins. Or, if you're skipping the bacon, forget what I just said and just fill the muffin tins to the top with the egg/quinoa mixture. I use an ice cream scoop - makes it easy!
Evenly sprinkle 1/4 cup cheddar over each.
Bake for 18 - 20 minutes until set. Remove from oven and allow to cool for about 5 minutes before serving.
These keep refrigerated for about 3 days in an airtight container, or freeze for up to several months.