• Step 1

  Bring vegetable broth and quinoa to boil in pan on MED; stir. Reduce heat to LOW; cover with lid. Simmer 15 min.

• Step 2

  Remove from heat; let stand, covered, 10 min to absorb liquid. Spread quinoa on large sheet pan to cool.

• Step 3

  Preheat oven to 350 degrees. Blanch kale in large pot of boiling, salted water, 3-4 min. Transfer to bowl of ice water. Drain; squeeze dry.

• Step 4

  Pulse kale, mirepoix, and potato in batches in food processor until finely chopped. Whisk eggs, basting oil, salt, and seasoning together. Add kale-potato mixture and quinoa to eggs; mix until combined.

• Step 5

  Coat muffin pans with nonstick cooking spray. Place 1/2 cup mixture in each section of muffin pans. Bake 35-40 min, until egg sets and tops are lightly browned. Transfer pans to wire racks to cool 10 min before removing cakes.

Note: When servings & ingredients are modified, nutrition & directions may vary.