• Baked Eggs with Black Beans and Quinoa


    Egg filling

    12 muffins

    • Ingredients
    • Eggs
      8 ea.
    • Milk
      3 Tbsp.
    • Salt
      1 tsp.
    • Thyme leaves, minced
      1 tsp.
    • Quinoa, cooked, pan toasted
      1 cup

    • Ingredients
    • Olive oil for greasing
      as needed
    • Breadcrumbs, toasted
      ½ cup

    Sautéed chard

    • Ingredients
    • Garlic, minced
      2 tsp.
    • Olive oil
      1 Tbsp.
    • Swiss chard, stemmed, chopped
      3 cups
    • Red pepper flakes
      ¼ tsp.
    • Salt and ground black pepper
      to taste

    • Ingredients
    • Tomatoes, small, cut into dice
      1 ea.
    • Black beans, drained, rinsed
      1 cup
    • Roasted red peppers, peeled, diced
      1 cup
    • Ricotta
      1 cup


    1. Preheat the oven to 350°F.

    For the eggs:

    1. Whisk the eggs in a medium bowl with the milk, salt, and thyme until well combined; set aside.

    For the muffin tins:

    1. Grease the muffin tins with some of the olive oil and dredge with the toasted breadcrumbs.

    For the chard:

    1. In a 10-inch nonstick skillet or cast iron pan, cook the garlic in olive oil over medium-high heat for 30 to 50 seconds. Add the chard and red pepper flakes and cook until wilted, about 1 to 2 minutes. Cool completely. 

    For assembly:

    1. Place about 1 tablespoon of the cooked chard in the bottom of each muffin tin. Add the quinoa, tomatoes, black beans, and peppers to the eggs and mix to combine; ladle some of the egg mixture on top of the chard, about three-fourths full. Add a dollop of ricotta to each muffin and bake until muffins are set in the center, about 25 to 30 minutes. Let cool a few minutes to remove muffins from the tin. Serve with a fresh green salad, if desired.