Savoury Quinoa Muffins / Gluten Free / High Protein Breakfast or Snack

These savory, gluten-free muffins are easy to make, and a great breakfast to eat on-the-go.  They can be cooked ahead of time, wraped separately in waxed paper, frozen, and then defrosted and heated to be eaten when wanted.

Ingredients

• 1 cup vegetable broth
• 1/2 cup quinoa
• 1 cup fresh cooked spinach or frozen chopped spinach, thawed and drained
• 4/5 Cup fresh anari cheese or ricotta, mizithra, cottage cheese
  
• 1/5 Cup feta cheese or halloumi
  
• 2 large eggs
  
• 1/2 cup bacon bits (optional for meat eaters)

• 1/2 teaspoon onion powder
• 1/2 teaspoon minced garlic or garlic flakes
• 1 dash Worcestershire sauce
• 1 pinch salt
• 1 pinch ground white pepper

Directions:

1. 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.
2. Cook vegetable 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.
3. Mix quinoa, spinach, cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
   

Note: I fast tracked the process and boiled the quinoa and frozen spinach together.