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Breakfast Quinoa Muffins

Muffins don’t need to be sweet to be tasty

Recipe Courtesy of a2 Milk

These savory breakfast muffins are the perfect way to start your morning. Make a dozen and store them in the refrigerator to reheat during busy weekday mornings. 


For the Breakfast Quinoa Muffins

  • 2 Cups cooked quinoa
  • 4 Eggs
  • 1 Cup fresh spinach, chopped
  • 1 Cup cherry tomatoes
  • 1/3 Cup mozzarella cheese
  • 3 Tablespoons grated pecorino cheese
  • 2 Tablespoons milk, such as a2 Milk
  • 2 Tablespoons basil leaves, chopped
  • 2 Spring onion, finely chopped
  • Salt and pepper to taste


For the Breakfast Quinoa Muffins

Preheat oven to 180°C and line a muffin tin with paper molds.

Cut the cherry tomatoes in half, and scoop and discard the seeds, then finely chop the flesh.

In a large bowl combine all ingredients except quinoa. Mix altogether with the help of a fork, and then fold in the quinoa.

Scoop the mixture into the muffin molds.

Bake in the oven for 15-20 minutes, or until crispy and golden brown on top.

Remove from the oven, allow to cool and serve or store in an airtight container for up to 2 days.