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Quinoa Breakfast Muffins
A delicious mini-muffin to grab on your way to work. Also a toddler-approved dish!
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2
cups
cooked quinoa
about 3/4 cup uncooked
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2
eggs
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2
egg whites
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1
zucchini
grated
-
1
cup
cheddar cheese
grated
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2
tbsp
parmesan cheese
grated
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1/2
cup
diced ham
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4-5
large fresh basil leaves
chopped
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1/4
tsp
garlic salt
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1/4
tsp
onion powder
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1/4
tsp
pepper
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Preheat oven to 350 degrees F.
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Spray a mini muffin tin with non-stick cooking spray.
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Put all ingredients into a large bowl and mix until thoroughly combined.
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Spoon mixture level with the top of each cup.
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Bake for 15-20 minutes or until the edges of the cups are golden brown.
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Cool at least 5-10 minutes in the muffin tin before placing on a wire rack to cool.
Store in a resealable bag or container in the fridge. Microwave 10-15 seconds to heat.