Savory Quinoa Muffins (Gluten-Free)

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 200 Calories

Ingredients

• 1 pinch salt
• ½ teaspoon onion powder
• 1 cup chicken broth
• 1 dash Worcestershire sauce
• 1 pinch ground white pepper
• ½ teaspoon minced garlic
• ½ cup quinoa
• ½ cup bacon bits
• 1 cup shredded Colby-Jack cheese
• 1 cup frozen chopped spinach, thawed and drained
• 2 jumbo eggs

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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