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

Prep Time: 25 minutes

Cook Time: 25 minutes

Category: Baking, Breakfast, food, Food update, Low Calorie Recipes, recipes

Servings: 10-12 muffins

Adapted from:


  • 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


  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 1 muffin

Amount Per Serving
Calories 90 calories
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
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.

It was a super easy recipe and quick to throw everything together. IMG_0055

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. IMG_0063

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. IMG_0067

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. IMG_0065

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.

12 Responses

  1. I want to love quinoa but there’s a slightly…tinny?…taste that turns me off. Maybe I just need more sauce. πŸ™‚

  2. I’ve been eating my Pillsbury breakfast muffins all week – love that just a pan of muffin tins on the weekend can provide breakfast for a whole week – just switch out the fruit each day. And I much prefer savory over sweet breakfasts – I’ll have to give these a try!
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