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. 

8
Servings
245
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
10g
14%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
34g
26%
Protein
7g
15%
Vitamin A, RAE
165µg
24%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
93µg
100%
Calcium, Ca
82mg
8%
Choline, total
19mg
4%
Fiber, total dietary
4g
16%
Folate, total
67µg
17%
Iron, Fe
3mg
17%
Magnesium, Mg
53mg
17%
Niacin
1mg
7%
Phosphorus, P
115mg
16%
Selenium, Se
3µg
5%
Sodium, Na
133mg
9%
Water
67g
2%
Zinc, Zn
1mg
13%