Sunday, March 18, 2018

Breakfast Spinach Quinoa Muffins

Kathleen made a few batches of these to have for quick breakfasts or snacks at work this past week. They are easy and taste great.
Breakfast Spinach Quinoa Muffins
adapted from

1 cup fresh spinach, chopped a little thicker than a chiffonade
1 Tbsp. green onions
1 egg
2 slices cooked bacon, chopped
½ cup cooked quinoa
1-2 teaspoons Everything Bagel Seasoning

Heat oven to 375° F. 

Cook the bacon until crisp, then add the onions and spinach and cook until just wilted. Transfer mixture to a bowl, add all of the remaining ingredients (slowly incorporating the warm mixture into the eggs so they don't scramble), and stir to combine. Then spoon the mixture into a muffin pan lined with muffin cups or coated with nonstick spray. Bake for 20 minutes. 

This amount of ingredients makes three muffins (one serving), and can be easily multiplied to make more.

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