Savory Quinoa Muffins (Gluten-Free) recipe

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Ingredients

1 cup chicken broth
½ cup quinoa
1 cup frozen chopped spinach, thawed and drained
1 cup shredded Colby-Jack cheese
2 jumbo eggs
½ cup bacon bits
½ teaspoon onion powder
½ teaspoon minced garlic
1 dash Worcestershire sauce
1 pinch salt
1 pinch ground white pepper

Nutrition Info

199.7 calories
carbohydrate: 11.2 g
cholesterol: 105.2 mg
fat: 11.2 g
fiber: 1.8 g
protein: 14.2 g
saturatedFat: 5.3 g
servingSize: -
sodium: 458.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.

  2. Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

  3. Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl, spoon into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Recipe Yield

6 muffins

Recipe Note

These savory, gluten-free muffins are easy to make, and a great breakfast to eat on-the-go. I use as much organic and/or local ingredients as possible in all my recipes. I cook these ahead of time, wrap them separately in waxed paper, then freeze them to heat later for quick, high-protein breakfasts.

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