Another Look at Breakfast

I found another recipe on pinterest that I wanted to try for breakfast. I didn’t want to make mini muffins so I adapted the recipe and made them normal sized. I was impressed with how low the calories were for these breakfast muffins. Plus, there was about 6 grams of protein in each one.

Quinoa Breakfast Muffins

May 7, 2014

by Lisa Eirene

Category Baking Breakfast food Food update Low Calorie Recipes recipes

Adapted from: http://iowagirleats.com/2012/02/16/mini-ham-cheese-quinoa-cups/

Persons

10

Serving Size

1 muffin

Prep Time

25 minutes

Cook Time

25 minutes

Ingredients

• 1 cup cooked quinoa
• 1 egg
• 1 egg white
• 1/2 cup shredded zucchini
• 1/2 cup shredded cheese
• 1 green onion, diced
• 1/3-1/2 cup diced ham
• parsley
• salt and pepper

Instructions

1. Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.
2. TO FREEZE: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you’re reheating.
3. FOR REGULAR-SIZED MUFFIN TINS: Bake for 25-30 minutes (Note: I have not tried this myself, although several readers have left comments saying this works!)

Nutrition Facts

Quinoa Breakfast Muffins

Serves: 10-12 muffins

Amount Per Serving: 1 muffin
Calories		90 calories
% Daily Value*
Total Fat		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars
Protein

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Finding Balance

Tags

breakfast,

breakfast muffins,

grab and go breakfast,

low calorie recipe,

pinterest,

pinterest recipe,

quick breakfast foods,

quinoa egg muffins,

quinoa muffins,

recipe

It was a super easy recipe and quick to throw everything together.

I used sharp cheddar cheese because that’s what I had. While the quinoa was cooking in a mixture of chicken broth and water, I defrosted some shredded zucchini I’d frozen from last year’s garden. I am so glad I spent the time to shred it and freeze it last year! Will have to remember to do that again this summer.

I whisked everything together. It was a tad on the soupy side but once it was baked, they firmed up nicely. I baked them for about 27 minutes. I only got 10 muffins out of halving the original recipe, and had I filled each one up to the fill it would probably be more like 8 muffins.

They turned out great! And the kitchen smelled so good! I had one muffin and a piece of gluten free toast for breakfast and it was a great combo.

I felt satisfied and full most of the morning. I ate my mid-morning apple around 11am and honestly, could have skipped it. I’m happy that I tried these breakfast alternatives. I will use this recipe as a jumping off point for trying other flavors and stuff. Of all the new breakfast grab-and-go recipes I’ve tried, I’ve liked the egg muffins the best. I found them more satisfying and tasty and they are very versatile–you can make them taste like whatever you want. These quinoa muffins were great but after a week of eating them I was over it. When I make this recipe again, I’d make less.