Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
12 muffins
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Ingredients

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

Directions

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

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  • 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; protein 6.9g; carbohydrates 5.9g; fat 5.3g; cholesterol 128mg; sodium 133.4mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/28/2019
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