Baked Cheddar Quinoa Bites (Printable Version)

Protein-packed cheddar and quinoa bites combined with fresh vegetables and baked until golden and crisp.

# Components:

→ Grains

01 - 1 cup cooked quinoa, cooled

→ Dairy

02 - 1 cup sharp cheddar cheese, shredded
03 - 2 large eggs

→ Vegetables & Aromatics

04 - 1/2 cup finely chopped baby spinach
05 - 1/4 cup finely diced red bell pepper
06 - 2 green onions, thinly sliced
07 - 1 clove garlic, minced

→ Pantry & Seasonings

08 - 2 tablespoons gluten-free breadcrumbs
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon smoked paprika

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a mini muffin tin or line with mini paper liners.
02 - In a large bowl, mix cooked quinoa, shredded cheddar, eggs, spinach, red bell pepper, green onions, and garlic until evenly incorporated.
03 - Incorporate breadcrumbs, salt, black pepper, oregano, and smoked paprika into the mixture. Stir thoroughly until uniform.
04 - Spoon the mixture evenly into the prepared mini muffin tin, pressing lightly to compact each portion.
05 - Bake for 20 to 25 minutes, or until bites are golden brown and set.
06 - Allow the bites to cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They're ridiculously portable and stay fresh for days, making lunchboxes feel intentional instead of rushed.
  • The sharp cheddar gives each bite an actual flavor personality, not that bland protein-bar vibe.
  • Quinoa plus eggs plus cheese means they actually keep you full, no afternoon crash.
  • They freeze beautifully, so you can pop them in a toaster oven whenever hunger strikes at odd hours.
02 -
  • Wet quinoa mixture equals dense, heavy bites; if your mixture feels too loose, add another tablespoon of breadcrumbs and wait five minutes for it to absorb moisture before spooning into the tin.
  • That 5-minute cooling window is non-negotiable—pop them out too early and they'll fall apart, leave them too long and they're harder to extract.
  • The bites will continue cooking slightly as they cool, so pull them out when they're just barely golden, not when they look fully done.
03 -
  • Make a double batch and freeze half unbaked in the muffin tin, then pop them directly into the oven 5 minutes longer when hunger strikes unexpectedly.
  • A tiny pinch of smoked paprika goes further than you'd think; start light and taste as you go because it can easily overpower everything else.
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