SAVORY QUINOA MUFFINS (GLUTEN-FREE)
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.
Provided by Carrie Benitez
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 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, Sodium 458.1 mg, Sugar 0.5 g
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