Quinoa Muffins

Quinoa Muffins

ehagan

"High-protein, low-carb option for breakfast that can be served either hot or cold. Add any vegetable or cheese type you like!"
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Ingredients

35 m servings 94 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Prepare 6 muffin cups with cooking spray.
  2. Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt, and pepper together in a large bowl. Spoon into prepared muffin cups to about halfway full.
  3. Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 29
  1. 33 Ratings

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Most helpful positive review

A definite keeper! Serve this at your next brunch instead of a quiche and you'll have a crowd pleaser that just happens to be gluten free. The flavour of the egg and quinoa go well together a...

Most helpful critical review

I used cheddar cheese instead of the feta but was disappointed because the thyme totally overwhelmed the dish. I made them to grab something quick on my way to my deer stand at 5:00 AM and one o...

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A definite keeper! Serve this at your next brunch instead of a quiche and you'll have a crowd pleaser that just happens to be gluten free. The flavour of the egg and quinoa go well together a...

I mixed this up by adding fresh thyme, spinach, cherry tomatoes, vintage cheddar cheese, an extra egg and sun dried tomato paste. Took 35 minutes cook. Yummy. Makes 17 in muffin cases.

This is a swell idea. I subbed sharp cheddar for the feta and omitted the thyme (thought my toddler would take to it better). I also added garlic powder. Seemed like a good one to double, and it...

Turned out great! I used one cup of vegetables, including green and red bell peppers, mushrooms, onions, and broccoli. I also used cheddar cheese. Spices added include salt, ground black pepper,...

Great idea. I doubled it with red onion, monetary jack cheese and some mashed avocado. I would like to maybe try some lowfat cottage cheese added too. Very good with avacado tomato or ketchup as...

These turned out awesome! I added orange bell pepper and some cooked bacon bits on top. I also added some red pepper flakes to spice it up. Great for work, very filling.

Just saw it and made! This was very delicious. The dish did remind me of a quiche, as mentioned in the previous review. Very flavorful, going to share with my family. Could be poured more that h...

Love the versatility of this recipe! FIrst time I made the recipe as is, 2nd time used a hot curry powder , 3rd time a Asian/ginger spices, endless possibilities. I also used a mini muffin pan...

These quinoa muffins came out amazing!! I doubled the recipe and used 1/2 cup chopped cherry tomatoes, 1/2 cup shredded zucchini, 1/3ish cup chopped spinach, 1/2 of a yellow bell pepper, and 1/2...

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