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.
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.