Quinoa Breakfast Muffins

A delicious mini-muffin to grab on your way to work. Also a toddler-approved dish!


  • 2 cups cooked quinoa about 3/4 cup uncooked
  • 2 eggs
  • 2 egg whites
  • 1 zucchini grated
  • 1 cup cheddar cheese grated
  • 2 tbsp parmesan cheese grated
  • 1/2 cup diced ham
  • 4-5 large fresh basil leaves chopped
  • 1/4 tsp garlic salt
  • 1/4 tsp onion powder
  • 1/4 tsp pepper


  1. Preheat oven to 350 degrees F.
  2. Spray a mini muffin tin with non-stick cooking spray.
  3. Put all ingredients into a large bowl and mix until thoroughly combined.
  4. Spoon mixture level with the top of each cup.
  5. Bake for 15-20 minutes or until the edges of the cups are golden brown.
  6. Cool at least 5-10 minutes in the muffin tin before placing on a wire rack to cool.

Recipe Notes

Store in a resealable bag or container in the fridge. Microwave 10-15 seconds to heat.