Breakfast Frittata Muffins - Egg Cups

These egg cups store for a week in the refrig and heat up easily in the microwave for a quick breakfast. 

8 large eggs
1/2 cup milk
3/4 cup cheese. shredded Cheddar, Feta or shredded Swiss works great. Pick your favorite cheese. 
1 cup frozen spinach thawed with water pressed out
1/2 roasted red pepper, diced 
4 oz sliced ham or prosciutto or more to taste 
Salt and pepper to taste 

Preheat oven to 350 degrees. Spray 12-c muffin tin with non stick spray.

Beat eggs, milk  salt and pepper in a bowl. Stir in cheese, spinach and roasted peppers. 

Add strips of the ham or prosciutto to the bottom of the greased muffin cups. Divide batter among muffin cups. Bake 20-25 min. or until just set in the center. 

Cook on racks. Remove from cups and serve warm or store for another day. Warm up in a microwave. 30 seconds for one 45 seconds for two! Enjoy. 

Almond-Cranberry Quinoa Cookies

Original: Epicurious 

1 ½ cups whole wheat flour

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup unsalted butter, room temperature

¼ cup sugar

¼ cup packed light brown sugar

¼ cup honey

2 large eggs

1 teaspoon vanilla extract

1 cup cooked quinoa, cooled

1 cup old fashioned oats

1 cup dried cranberries

½ cup slivered unsalted almonds

1. Preheat the oven to 375*. Line 2 baking sheets with parchment paper.
2. Whisk flour, salt, baking powder, and baking soda in a medium bowl.
3. Using an electric mixer. Beat butter, both sugars, and honey in a large bowl until light and fluffy, about 3 minutes.
4. Add eggs and vanilla, beat until pale and fluffy, about 2 minutes.
5. Beat in flour mixture, ½ cup at a time. Stir in quinoa, oats, cranberries, and almonds.
6. Spoon dough in 2-tablespoon portions onto prepared sheets, spacing 1-inch apart.
7. Bake cookies until golden brown, 12-15 minutes