Cheesy Quinoa & Egg Muffins

I’m always trying to find new ways to use the abundant eggs we’re blessed with every day. These yummy gluten & flour free muffins make a fabulous start to a new day of working on the homestead! They are packed with protein from the quinoa, eggs, and cheese (and even more so if you choose to add the bacon crumbles) so they hold us for quite a few hours before we need to stop to eat again. They are also high in fiber and healthy Omega 3 fatty acids.

2 cups cooked quinoa

1 cup of your favorite shredded cheese – mozzarella, provolone, and cheddar all work well

3 eggs, beaten

½ cup chopped spinach

¼ cup chopped green onions

2 Tblsp flax seeds

1/2 tsp salt

1/2 tsp garlic powder

Optional – ¼ cup bacon crumbles (I especially like maple bacon crumbles in these! Cook your bacon strips to soft stage then lay on parchment paper on a cookie sheet, drizzle real maple syrup over them, and bake at 280o F. for about 45 minutes or until crisp, then crumble.) NOTE: If you add bacon, you probably will not want to add any salt.

Preheat oven to 350o F. and line muffin tin with baking cups that have been sprayed with cooking spray, or, grease muffin tin well. The melted cheese tends to make these a bit more challenging to clean up after if you don’t grease the tin well, and ungreased paper liners will stick to the muffins badly, so, you are forewarned, but they are WAY worth it!

Mix all ingredients in a bowl and spoon into muffin cups, filling about ¾ full.

Bake for 30 minutes or until they just begin to brown around the edges.

Remove from oven and let sit for another 10 minutes, then pop the muffins out and onto a platter for serving.

Refrigerate or freeze any leftovers to warm up for another meal.

This batch was made with 3/4 white quinoa & 1/4 black quinoa

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