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

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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