4 eggs

2 cups cooked quinoa (3/4 cup raw cooked in 1-1/4 cups water or stock and cooked for 15 minutes and cooled)

2 tablespoons nutritional yeast

2 tablespoons grated Parmesan

Shredded cheese - cheddar, Monterey Jack, swiss - your choice - about a cup or more if you like it cheesier

Add ins: chopped mushrooms, chopped spinach, crumbled bacon, sausage, anything you like in your eggs

Preheat oven to 350. Liberally spray 24 mini muffin cups with spray oil.

Beat eggs well, add nutritional yeast, salt and pepper.

Combine well eggs, quinoa and cheeses as well as add ins of your choice.

Fill muffin cups (can make regular or mini muffins cup size) and bake at 350 for about 20 minutes or unti set and golden. Cool - can be eaten warm or room temperature. My son Matt pops them straight from the refrigerator! They freeze very well and you can portion them out and keep in ziplocks in the freezer until needed.