Savory Quinoa Breakfast Muffins
- Servings -
- My Notes -
INGREDIENTS
- 1 tablespoon Coconut Oil
- 1 cup Quinoa - cooked
- 0.25 cup Grated Parmesan Cheese
- 6 Eggs
- 1 tablespoon Fresh Parsley - chopped
- 0.33 cup Spinach Leaves - chopped
- 0.12 teaspoon Salt
- 0.12 teaspoon Pepper
- 0.5 teaspoon Italian Seasoning
INSTRUCTIONS
- Preheat oven to 350 F. Grease a muffin tray with coconut oil.
- In a medium bowl, mix the warmed, cooked quinoa with the cheese to melt the cheese. Whisk the eggs with parsley, spinach, salt, pepper and Italian seasoning. Add to the quinoa and cheese mixture, and stir to fully combine ingredients.
- Spoon mixture into muffin tins, filling to the top. Bake for 20 minutes. Remove from oven and let cool for 10 minutes. Run a small knife around the edges to remove the bites from the muffin tin.
NOTES
This recipe can be made dairy free by omitting the parmesan cheese. You may also interchange the coconut oil with ghee or butter if desired.
For the Italian seasoning, we used a mixture of basil, oregano and parsley.
For the Italian seasoning, we used a mixture of basil, oregano and parsley.
