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.
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.
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.
Add parsley, olives, dried basil, oregano, salt and pepper powder.
Add the cooked quinoa to the vegetable mixture.
Mix everything well.
In a bowl whisk eggs, add cheese and mix well.
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.
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.
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.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
View Comments (6)
Hi Sounds delicious. Is there a replacement for egg in this recipe?
hi
same query is there replacement for egg
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.
Can I prepare with Cooker
Yes, you must follow the same method as you do for baking cookies and cakes. Cookies in pressure cooker.
Looks delicious. Is there a replacement for cheese in this recipe?