Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Savory Breakfast Muffins with Quinoa, Mushroom and Leek

Gluten Free, Sides, Vegetarian7 Responses »

Breakfast always seems to be a problem for me.

For a few reasons mainly.

Usually, I wake up hungry, I mean really hungry.

And a little bowl of Rice Chex does not fill that void.

I requre filling food for breakfast, hearty fare like eggs, oatmeal or even leftovers from the night before.

I envy those of you out there who can pop in a few berries and be good till lunch.

Then, I endeavor to workout, well right after coffee of course, and before my big breakfast.

You know some days that involves more than one cup of coffee.

So now I am jacked up on coffee,  I need to put a little something in my stomach, then I can get to the working out part.

A little piece of fruit works like a charm.

Sure, for perhaps 35 minutes.

That means my workouts are 35 minutes or less, that’s normal right?

Add to all that, by now I could be running late, so I just want to grab and run.

One day lingering over that second cup of coffee I saw these Ham and Cheese Quinoa Cups.

I thought, problem solved!

Make up a big batch and eat them all week , or freeze some for a quick thaw, grab and run.

And that’s exactly what I did.

When that batch run out, I made my own version.

A little lighter and vegetarian, hoping bunny would nibble on one for breakfast.

Of course that didn’t happen, she is a few berries and good till lunch kinda gal.

Savory Breakfast Muffins with Quinoa, Mushroom and Leek

Ingredients

  • 2 cups cooked Quinoa, approx. 3/4 cup uncooked
  • 2 whole eggs
  • 4 egg whites
  • 1 cup shredded cheese, cheddar, jack, mozzarella whatever you have on hand
  • 2 Tbs olive oil
  • 1 small carton mushroom, chopped small
  • 1 large leek, washed well and chopped
  • 1 medium zucchini, grated
  • 1/4 cup parsley
  • 2 Tablespoons grated parmesan cheese
  • Salt and pepper to your preference, I use quite a bit.

Instructions

  • Preheat oven to 350 degrees.
  • Line muffin tin with baking cups or spray/butter each compartment.
  • In large skillet cook mushrooms and leeks until soft but not browned.
  • In large bowl add cooked Quinoa, eggs and whites, zucchini, shredded cheese, cooked mushrooms and leeks, parsley, parmesan cheese and salt and pepper.
  • Mix until just blended.
  • Fill muffin tins generously and bake 20-25 minutes.
  • Or until nicely browned on top and toothpick inserted in middle comes out clean.
  • Let sit 5 minutes before serving.
  • https://pamelasglutenfreerecipes.com/vegetarian/savory-breakfast-muffins-quinoa-mushrooms-leek/

    7 Responses

    nicole
    February 27th, 2013 at 5:28 pm

    I replaced cheese with nutritional yeast and zucchini with celery. It seemed really watery so I threw in some spelt flakes… my husband loved them! He said it was the best thing I ever made. Wow. Okay. I’ll take that. Looking forward to trying more of your very creative recipes. Thanks.

    Mike
    March 3rd, 2013 at 10:11 am

    I’m giving this a try right now. But I’m a bit puzzled by the “1 small carton mushroom.” I really have no idea what amount that means. My market sells mushrooms bulk, and they occasionally have some pre-packaged but I’m not sure if the packages are “small.” Can you clarify with a “cups” or “ounces” quantity?

    Candace
    March 5th, 2013 at 9:25 am

    This turned out well, especially considering the amount of improvisation I had to do. Could you tell us how many muffins this makes? I discovered that I had no muffin tin in the house about half way through the recipe so I made it in a brownie tin. I also didn’t have parsley, zucchini, or leeks so I ended up using just green onions and mushrooms and I cooked the quinoa with a cube of chicken bouillon. It’s a little salty but I can’t wait to try this again with more veggies as soon as I figure out the nutritional stats. Thanks for sharing!

    Mike
    April 12th, 2013 at 2:26 pm

    So these have become a regular on the menu in our household (I figured out that 6 oz of mushrooms is just about right). I make a batch each Sunday, freeze, then package with a Foodsaver for quick breakfasts the rest of the week. I have to admit I make one substitution…. We try to eat relatively low-carb/high protein, so I sub 1 pound of ground turkey sausge for the quinoa. We also like spicy, so I use pepper-jack cheese and add a healthy squirt of sriracha sauce!

    Pamela
    January 31st, 2016 at 9:26 am

    My biggest challenge was finding muffin tins. This recipe was great and has lots of possibilities for improvisation.

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