- 1 cup chicken broth
- 1/2 cup quinoa
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup shredded Colby-Jack cheese
- 2 jumbo eggs
- 1/2 cup bacon bits
- 1/2 teaspoon onion powder
- 1/2 teaspoon minced garlic
- 1 dash Worcestershire sauce
- 1 pinch salt
- 1 pinch ground white pepper
- Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.
- Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
- Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
04/06/2018
recipepes.com
Savory Quinoa Muffins (Gluten-Free), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
