• First gather all the ingredients you will need. Turn oven on 350F.

Prepare quinoa:

• Soak quinoa in water for ~5 minutes, then swish with your fingers to clean. Drain via a sieve, and rinse under running water.
• Add broth to a saucepan and bring to a boil, add quinoa, stir, then cover and bring back to a boil. Then lower heat so that it simmers, put a lid on and cook for ~15 minutes, or until the seed is fluffy and the liquid is absorbed. While cooking quinoa prepare the rest of the recipe.

Prepare chia seeds:

• Place Chia seeds into a bowl with 6T water; set aside for ~5-10 minutes to gel.

Bake

• Place silicon cupcake forms in a muffin tin and spray with olive oil.
• Chop bell pepper, grate cheese, and measure out corn and beans.
• Whip the eggs and add the chia seed mixture and salt and pepper, combining well. (I add the hot sauce to the egg mixture so it is combined into every bite.)
• Place a teaspoon of quinoa, and bits of the veggie/beans + cheese into each silicon cup. Pour eggs mixture into the cups giving a little stir to make sure the egg mixture gets to the bottom of the cup. Place a black bean on top of the muffins, pressing a bit so it is just under the egg mixture but visible. Place in the oven and bake ~25 minutes.
• Remove from oven, remove bites from the silicon cups, and place on a cooling rack.