Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.

Laura Shansey


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups with cooking spray.

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  • Combine cooked quinoa, eggs, zucchini, bell pepper, bacon, parsley, almond milk, and Parmesan cheese in a large bowl. Mix until thoroughly combined.

  • Spoon into the prepared muffin cups.

  • Bake in the preheated oven until the edges are golden brown, 20 to 30 minutes. Allow to cool for 5 minutes before removing from pan.

Nutrition Facts

99 calories; 5.3 g total fat; 128 mg cholesterol; 133 mg sodium. 5.9 g carbohydrates; 6.9 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
I liked the formulation of this recipe but I think a little salt ground pepper and maybe some red pepper flakes would really enhance the flavor nicely. Read More