Now isn’t this just the most brilliant thing I came up with! These breakfast quinoa and egg cups are packed with veggies, are super easy and very delicious.
For Passover last week, my momma made a great big beautiful dinner. The main event, however, was a turkey and I’m not a huge turkey lover. I am well trained in going to other’s homes for dinner and my approach is always to make something super-powered delicious and that can be enjoyed by other guests too of course. So I made these!
They were pretty darn easy and to be perfectly honest, I was mighty surprised they turned out as beautiful and flavourful as they did. My goal was to make them beautiful, but I also wanted to know if I could play by the Passover rules – so no flour was used with these egg cups.
You can have these for breakfast, but really they’re great at any time of the day and are portable – making them a great healthful lunchbox option.
This was a bit of a mash-up of recipes, using some of my previous creations as inspiration. In keeping this short, I am going to skip straight on to this wonderfully easy recipe.