Breakfast Quinoa Muffins

Muffins don’t need to be sweet to be tasty
Breakfast Quinoa Muffins

a2 Milk

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. 

Ready in
25 m
8
Servings
122
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
5g
8%
Sugar
1g
N/A
Saturated Fat
2g
11%
Cholesterol
88mg
29%
Protein
7g
15%
Carbs
12g
4%
Vitamin A
79µg
9%
Vitamin B12
0.3µg
4.6%
Vitamin B6
0.1mg
6.5%
Vitamin C
5mg
8%
Vitamin D
0.5µg
0.1%
Vitamin E
0.8mg
3.8%
Vitamin K
31µg
39%
Calcium
95mg
10%
Fiber
2g
7%
Folate (food)
44µg
N/A
Folate equivalent (total)
44µg
11%
Iron
1mg
8%
Magnesium
42mg
10%
Monounsaturated
2g
N/A
Niacin (B3)
0.4mg
2%
Phosphorus
168mg
24%
Polyunsaturated
1g
N/A
Potassium
210mg
6%
Riboflavin (B2)
0.2mg
11.5%
Sodium
255mg
11%
Zinc
1mg
7%

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