Mozzarella and Sun-dried Tomato Quinoa Breakfast Muffins
Quinoa is such a versatile grain that can be used in so many recipes. It is a great source of protein and is delicious in these muffins as a quick breakfast or on the go snack.
Suitable for gluten-free and vegetarians
- 185g of Merchant Gourmet Simply Cooked Red and White Quinoa
- 3 Large Eggs
- 4 Egg Whites
- 3 tbsp Chia Seeds
- 1 garlic clove (crushed)
- 75g Mozzarella
- Spinach (1 handful ripped)
- 80g Sundried tomatoes (chopped)
- Chilli Flakes (to taste)
Preheat the oven to 180 degrees celsius (Gas Mark 4)
Line a cupcake tray with muffin cases
Mix together the eggs and egg whites
Add the chia seeds, garlic, mozzarella, pepper, quinoa, spinach, sundried tomatoes, chilli flakes and basil
Fill the muffin cases with the mixture until 3/4 full
Bake in the oven for 20 minutes or until cooked through
Store in the fridge and enjoy!
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