After blogging and creating recipes for almost 3 years now, we’ve discovered a very interesting fact: people LOVE bite-size foods, especially when they’re made in muffin tins. And quite frankly, what’s not to love? Portion controlled, easy to eat, and best of all, super easy to prepare!
You can pretty much make a “muffin” out of anything. It can be sweet, it can be savory. It can be a cute little appetizer, a quick grab and go breakfast or snack or even part of a light dinner.
Or, like in this case, it could be all 3.
These perfect little cheese, spinach and quinoa bites are great for your next party, Big Game get together, breakfast or quick dinner. If made ahead, they are the perfect breakfast on the go or a light dinner, when paired with our blood orange salad or a split pea or cauliflower soup. And, as most of our recipes, you can customize it by using your favorite vegetables or cheeses.
Here we chose Les Petites Fermieres Gouda Cheese, for its assertive flavor. But any of their varieties would work perfectly as well! Want a little kick? Go for Pepper Jack. And if you’re looking for something more creamy and “herby” Havarti Dill is the way to go.
Do you have a favorite muffin tin recipe? Please make sure to share it with us. We would love to hear about it!
Other Frittata Recipes You Will Surely Enjoy:
- Tortilla de patatas
- Eggplant Montadito
- Artichoke and Asparagus Frittatas
- Quinoa, Mushroom and Zucchini Frittata
- Spinach and Cheese Bites
- Cheese Zucchini Frittata
- 2 tsp extra virgin olive oil
- 1 cup uncooked quinoa (yields 2 cups cooked)
- 1 cup water
- 1/2 tsp salt
- 1 tsp extra virgin olive oil
- 1 lb fresh baby spinach (yields about 1 cup cooked)
- Pinch of salt
- 3 eggs, lightly beaten
- Salt to taste
- 4 oz Les Petites Fermieres Gouda cheese, cut into 24 cubes
- Cooking Spray
- TO COOK THE QUINOA
- In a medium saucepan, heat 2 teaspoons of olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it’s well coated with oil. Add 1 cup water and ½ tsp salt. Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Remove from heat and set aside to cool for 15-20 minutes, then fluff it up with a fork.
- In the meantime, prepare the spinach. Heat 1 teaspoon of olive oil in a large, deep non stick skillet. Add spinach and a pinch of salt and cook over medium heat for 3-4 minutes, until wilted. Set aside to cool
- Preheat oven to 375F. Coat a 24 cup mini muffin pan with cooking spray
- In a large bowl, combine cooked quinoa, cooked spinach, beaten eggs and salt and mix well
- Spoon mixture evenly into the mini muffin pan, so they are 2/3 way full. Tuck a cheese cube in the center of each one
- Bake at 375F for 15 minutes. Serve warm
- Category: Appetizer, breakfast,
- Cuisine: Kosher / Vegetarian
Not familiar with Les Petites Fermieres Cheeses ? If you’re a cheese lover, you must try them. You won’t be disappointed! Inspired by their founder’s (who we’ve actually had the pleasure to meet) culinary experiences growing up in France, the line features farm-fresh cheeses, from creamy Mozzarella to authentic Gouda and fiery Pepper Jack. Les Petites Fermieres brings you a world of delicious cheeses and abundant choices. With more than 40 selections, you’re sure to find the perfect cheese for every occasion.
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This post was sponsored by Les Petites Fermieres Please help support the brands that support May I Have That Recipe? All opinions are our own.