These savory, gluten-free muffins are easy to make, and a great breakfast to eat on-the-go. I use as much organic and/or local ingredients as possible in all my recipes. I cook these ahead of time, wrap them separately in waxed paper, then freeze them to heat later for quick, high-protein breakfasts.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.

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  • Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

  • Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

Nutrition Facts

200 calories; protein 14.2g 28% DV; carbohydrates 11.2g 4% DV; fat 11.2g 17% DV; cholesterol 105.2mg 35% DV; sodium 458.1mg 18% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2019
I didn't have jumbo eggs, so I added another egg white. Ended up with 7 muffins, but I ate one so fast it shouldn't count. Think I could have fit in 6 cups, but I figured they would expand more than they did. This isn't a runny batter, more the texture of a meatloaf, but it worked out great. These are delicious, and my new favorite way to feed my husband a better breakfast. Read More
(2)

Most helpful critical review

Rating: 3 stars
11/20/2014
A good concept but much too 'savory.' Used 3 large eggs and I think I got the texture right for the recipe. It made 1 dozen loosely spooned into cups. You can tell by the recipe that this is not a batter. They were somewhat greasy. I suspect I will try it again because it is a good idea easy and something new for a quick breakfast. Will not add Worcester sauce at all. Did not use garlic and won't use any of the spices listed. Will make more like baby quiches. I think the quinoa will make baby quiches have enough texture and chew to be filling. Will mix 3 eggs and maybe a cup of milk into the quinoa spinach and cheese then put into parchment muffin cups. I'm thinking the bacon didn't do much for it so unless I have some just waiting around bored I'll probably leave that out also. Anyway I still think this is a good idea and could be excellent once adjusted to my tastebuds. This recipe as written is too 'savory' for any time of day especially breakfast. I took pictures and will try to upload them. If it works one photo is before baking and one after. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/20/2019
I didn't have jumbo eggs, so I added another egg white. Ended up with 7 muffins, but I ate one so fast it shouldn't count. Think I could have fit in 6 cups, but I figured they would expand more than they did. This isn't a runny batter, more the texture of a meatloaf, but it worked out great. These are delicious, and my new favorite way to feed my husband a better breakfast. Read More
(2)
Rating: 4 stars
01/24/2016
I added an extra egg. Read More
(1)
Rating: 4 stars
09/17/2015
I thought these were great. I had them for lunch. I had to use fresh spinach as what I thought was frozen spinach was really green beans and I used peppered turkey bacon. I did add a dash or Sriracha.. yum Read More
(1)
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Rating: 3 stars
11/20/2014
A good concept but much too 'savory.' Used 3 large eggs and I think I got the texture right for the recipe. It made 1 dozen loosely spooned into cups. You can tell by the recipe that this is not a batter. They were somewhat greasy. I suspect I will try it again because it is a good idea easy and something new for a quick breakfast. Will not add Worcester sauce at all. Did not use garlic and won't use any of the spices listed. Will make more like baby quiches. I think the quinoa will make baby quiches have enough texture and chew to be filling. Will mix 3 eggs and maybe a cup of milk into the quinoa spinach and cheese then put into parchment muffin cups. I'm thinking the bacon didn't do much for it so unless I have some just waiting around bored I'll probably leave that out also. Anyway I still think this is a good idea and could be excellent once adjusted to my tastebuds. This recipe as written is too 'savory' for any time of day especially breakfast. I took pictures and will try to upload them. If it works one photo is before baking and one after. Read More
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