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In the fast-paced world we live in, breakfast often becomes an overlooked meal, leading many to choose quick, unhealthy options. However, the importance of a nutritious breakfast cannot be overstated. It's the meal that kick-starts your metabolism and sets the tone for a productive day. For those seeking a healthy and satisfying morning dish, Mini Veggie Sausage Breakfast Rounds offer a delightful solution. These bite-sized rounds are packed with flavor and nutrition, making them an ideal choice for anyone from busy professionals to families looking for a wholesome breakfast.

Mini Veggie Sausage Breakfast Rounds

Start your day off right with Mini Veggie Sausage Breakfast Rounds, a healthy and satisfying breakfast option that fits perfectly into busy lifestyles. These bite-sized rounds combine quinoa and fresh vegetables, offering a delicious way to fuel your morning. Ideal for various dietary preferences, this recipe is packed with nutrients and flavor. With a combination of superfoods and vibrant veggies, you'll enjoy a nourishing start that keeps you energized throughout the day.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 small onion, finely chopped

2 cloves garlic, minced

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup finely chopped bell pepper (your choice of color)

1 cup shredded carrots

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 cup breadcrumbs (use gluten-free breadcrumbs if preferred)

1/4 cup nutritional yeast (optional, for a cheesy flavor)

1 tablespoon olive oil (for sautéing)

Fresh parsley, finely chopped (for garnish)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the thoroughly rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the liquid has been absorbed. Afterward, fluff the quinoa with a fork and set it aside to cool.

    Sauté the Vegetables: In a large skillet, heat the tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they turn translucent and fragrant. Incorporate the grated zucchini, chopped bell pepper, and shredded carrots into the skillet. Continue to cook for an additional 5-7 minutes, stirring occasionally, until the vegetables soften. Once cooked, remove the skillet from heat and allow the mixture to cool slightly.

      Mix Ingredients: In a large mixing bowl, combine the cooled quinoa with the sautéed vegetable mixture. Add the dried oregano, smoked paprika, salt, black pepper, breadcrumbs, and nutritional yeast (if using). Stir everything together well until all ingredients are evenly distributed throughout the mixture.

        Form the Rounds: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Using your hands, scoop out portions of the quinoa mixture and roll them into small rounds, each roughly 2 inches in diameter. Place the formed rounds onto the prepared baking sheet, spacing them about an inch apart.

          Bake: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes. Keep an eye on them as they bake and remove them once they are golden brown and have developed a slightly crispy exterior.

            Serve & Garnish: After baking, allow the mini veggie sausage rounds to cool for a few minutes on the baking sheet. Before serving, sprinkle them with freshly chopped parsley for a vibrant touch. These rounds are delicious enjoyed on their own or paired with a side of creamy avocado or a drizzle of hot sauce for some added zing!

              Prep Time, Total Time, Servings

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12