Start your day with these flavorful and wholesome savory quinoa and herb breakfast muffins.
Made with cooked quinoa, fresh parsley and chives, eggs, and cheese, these muffins are a protein-packed, gluten-free alternative to traditional breakfast bread.
They’re easy to make ahead, store well, and reheat perfectly for busy mornings.
Why You’ll Love This Recipe
- Quinoa adds a nutty flavor and complete protein, making these muffins satisfying and nourishing.
- Fresh herbs like parsley and chives brighten the flavor and add freshness to the savory muffins.
- Baking these ingredients into muffins creates a convenient portion size that's perfect for breakfasts or snacks.
- Using eggs and cheese provides structure and richness without the need for flour, keeping them gluten-free.
Savory Quinoa and Herb Breakfast Muffins
These savory quinoa breakfast muffins combine fluffy eggs, fresh herbs, and cooked quinoa for a nutritious, gluten-free start to your day. Perfect for meal prep or a grab-and-go breakfast.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 6 muffins
Ingredients
- 1 cup cooked quinoa (185 g)
- 4 large eggs
- 1/3 cup milk (80 ml)
- 1/2 cup shredded cheddar cheese (50 g)
- 1/4 cup finely chopped fresh parsley (15 g)
- 2 tablespoons chopped fresh chives (6 g)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon baking powder (optional, for lighter texture)
- Non-stick cooking spray
Instructions
- Prepare the Oven and Muffin Tin Preheat the oven to 350°F (175°C). Spray a 6-cup muffin tin lightly with non-stick cooking spray.
- Mix Wet Ingredients In a medium bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- Add Quinoa and Herbs Stir in the cooked quinoa, shredded cheddar cheese, chopped parsley, chives, and baking powder if using, mixing until evenly combined.
- Fill Muffin Tin Divide the mixture evenly into the 6 muffin cups.
- Bake the Muffins Bake in the preheated oven for 22–25 minutes or until the muffins are set, lightly golden, and a toothpick inserted in the center comes out clean.
- Cool and Serve Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before eating.
Helpful Tips
- Use leftover quinoa or cook it in advance to save preparation time.
- Fresh herbs can be substituted with dried herbs; use 1 teaspoon dried parsley and 1/2 teaspoon dried chives if fresh are unavailable.
- These muffins can be stored covered in the refrigerator for up to 3 days.
- Reheat muffins in the microwave for 20–30 seconds until warm.
- Ensure eggs are fully cooked to an internal temperature of 160°F (71°C) for safety.
Storage and Make-Ahead
Store cooled muffins in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap muffins individually and freeze for up to 1 month; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I make these muffins vegan?
These muffins rely on eggs and cheese for structure and flavor, so replacing them would require significant recipe changes. Consider a different vegan savory muffin recipe for similar flavors.
Can I add vegetables to these muffins?
Yes, finely chopped vegetables like spinach, bell peppers, or mushrooms can be added. Be sure to sauté any raw vegetables first to remove excess moisture.
Are these muffins gluten-free?
Yes, this recipe is gluten-free since it uses quinoa and no wheat flour. However, always ensure your ingredients are certified gluten-free if you have celiac disease or gluten sensitivity.
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