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Savory Breakfast Muffins with Quinoa-Quinoa Egg and Vegetable Muffins

by 6 Comments

A simple and delicious breakfast with Quinoa, vegetables, eggs and cheese. If you are looking for a quick snack or healthy breakfast on-the-go, then this is just for you. These quinoa muffins were fluffy, moist and very delicious! Just like a mini vegetable omelette. You can make 2 batches and store it in the refrigerator. You can heat and have it when you do not have time to prepare breakfast in the morning. Sounds great isn’t it!! Today we will learn how to make Savory Quinoa Breakfast Muffins with vegetables, eggs and cheese following this easy recipe with step wise pictures.

 

Quinoa Breakfast muffins-Quinoa Egg and Vegetable Muffins

 

Savory Breakfast Muffins with Quinoa


 Prep Time : 10 mins

 Cook Time : 20 mins
 Yields: 6 Muffins
 Recipe Category: Breakfast Muffins-Snacks
Recipe Cuisine: International
 Author:Padhu Sankar
 Source : Poorgirleatswell

Ingredients needed

   Quinoa -1/2 cup cooked
   Olive oil -2-3 tsp

Vegetables

   Onion – 1/4 cup
   Garlic – 4 cloves minced
   Capsicum – 1/3 cup
   Sweet Corn – 1/4 cup
   Broccoli – 2 florets chopped
   Black Olives – 6
   Fresh Parsley – 2 tbsp finely chopped

   Eggs -2
   Grated cheese (any cheese) – 1/4 cup flat

   Dried Basil – 1/2 tsp
   Oregano – 1/2 tsp

   Pepper powder as needed
   Salt to taste

Preparation

Preheat the oven at 180 degree C for 15 minutes.
Grease muffin pan with cooking oil or butter. Grease liner if using it.
Cook quinoa as mentioned in the link below and keep it aside. We need only 1/2 cup of cooked Quinoa. How to Cook Quinoa?

 

Chop all the vegetables mentioned finely. Broccoli is missing the picture but I have used it in this recipe.

 

quinoa muffins

Method 

Heat oil, add finely chopped onions, garlic and saute until it turns transparent.
Then add all the vegetables and cook for a few minutes. Do not over cook the vegetables.

 

quinoa muffins with vegetables and egg
Add parsley, olives, dried basil, oregano, salt and pepper powder.
Add the cooked quinoa to the vegetable mixture.

 

How to make Savory Breakfast Muffins
Mix everything well.

 

how to make quinoa breakfast muffins
In a bowl whisk eggs, add cheese and mix well.

 

Cheese mixed with whisked eggs
Now add the quinoa + vegetable mixture to the egg + cheese mixture and mix well.
Fill muffin pan up to 3/4 or you can use a baking pan lined with parchment paper. In spite of greasing the pan well, I had great difficulty in removing the muffins from the pan. So I suggest using liners that are well sprayed or greased or you can use silicone cup cake molds.

 

Vegetable quinoa muffins
Bake in a pre heated oven for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes, then remove from the pan and transfer them to a wire rack. Serve warm.

 

Breakfast muffins

Storage

Refrigerate in an airtight container for 2-3 days. Reheat in microwave for a quick snack or breakfast on the go. Freeze in an airtight container for a month.

Other combinations –

I have used Onion, garlic, capsicum, corn, broccoli and olives for this muffins.
You can use Onion, garlic, Mushrooms, Olives, Capsicum and broccoli.

You can add flaxseeds, spinach or any herbs you like.

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Comments

    • Padhu Sankar

      1 tbsp ground flaxseeds + 3 tbsp water. Mix it nicely and try adding it instead of an egg.
      Another option – 1/4 cup thick buttermilk instead of an egg.
      I have not tried without eggs but you can try substituting either one of the above.

      Reply

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