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Quinoa Breakfast Muffins

Course: Breakfast/Starter
Cuisine: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 138kcal
Author: Andrea Soranidis
Packed with loads of fresh veggies, these Quinoa Muffins are completely gluten-free and make a well-balanced quick breakfast on the go!
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Ingredients

  • 2 cups cooked quinoa
  • 4 eggs
  • 1 cup chopped fresh spinach leaves
  • 1 cup cherry tomatoes
  • 1 cup sliced mushrooms
  • 1 cup cubed zucchini
  • 3 tablespoon greated parmesan cheese
  • salt and pepper to taste
  • Extravirgin olive oil to brush the tins

Instructions

  • Preheat oven to 180°C/375°F.
  • Cut the cherry tomatoes in half,scoop out the seeds and discard, then finely chop the flesh.
  • In a large bowl combine all ingredients besides quinoa. Mix altogether with the help of a fork, then incorporate in the quinoa.
  • Scoop the mixture into the muffin moulds previously brush with a little olive oil.
  • Bake in the oven for 10-12 mins 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.

Nutrition

Calories: 138kcal | Carbohydrates: 16g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 95mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 813IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg