When you are after a healthy breakfast on the go or wanting to add some tasty, nutritious carbs to your lunch, our Quinoa Breakfast Muffin recipe won’t disappoint!
Bonus: Make in bulk for meal prepping ease.
– 3.5 oz Quinoa (Uncooked)
– x 8 Cherry Tomatoes
– 1 oz Smoked Bacon Lardon’s or smoked ham
– 1 Egg white
– Dried basil (amount is your choice, start off small)
a) Cook your dried quinoa following the instruction on the packet (Tip: it is also Tasty with ½ chicken stock cube added to the water)
b) Dry fry the bacon lardon’s until cooked and mix with your cooked quinoa, egg white, salt and pepper
c) Spoon the mixture into a silicone muffin moulds pressing down to make sure there are no gaps in the base and press in your cherry tomato to the middle of each one and top with a half cut tomato and sprinkle with dried basil
d) Cook in the oven for 20 minutes and allow to stand for 10 minutes to firm up
This recipe will last for 3 days in the fridge and 3 months in the freezer