Quinoa Breakfast Muffins
Packed with loads of fresh veggies, these Quinoa Muffins are completely gluten-free and make a well-balanced quick breakfast on the go!
- 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 tbsp greated parmesan cheese
- salt and pepper to taste
- Extravirgin olive oil to brush the tins
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.