Gluten Free Passover Recipes Part 3: Mushroom, Zucchini & Quinoa Breakfast Muffins

Mushroom, Zucchini & Quinoa  Breakfast Muffins #Breakfast, #passover #GlutenFree #Vegetarian

After blogging and creating recipes now for a little bit over 2 years, we’ve discovered a very interesting fact: people LOVE bite size foods, especially when they’re made in muffin tins. And quite frankly, what’s not to love?! Portion controlled, easy to eat, and best of all, super easy to prepare!

You can pretty much make a “muffin” out of anything. It can be sweet, it can be savory. It can be a cute little appetizer or a quick grab and go breakfast or snack.

Mushroom, Zucchini & Quinoa Breakfast Muffins #Breakfast, #passover #GlutenFree #Vegetarian

Or, like in this case, it could be all 3. You can serve these as appetizers at a party or for dinner, and they make a great, well balanced, satisfying (and easy) breakfast  or snack.  And, as most of our recipes, you can customize it by using your favorite vegetables or cheeses.

Do you have a favorite muffin tin recipe? Please make sure to share it with us. We would love to hear about it!

Enjoy!

Gluten Free Passover Recipes Part 3: Mushroom, Zucchini & Quinoa Breakfast Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 18 muffins
Ingredients
  • For the Quinoa:
  • 1 tbsp Extra Virgin Olive Oil
  • 1¼ cups raw quinoa (any variety)
  • 1¼ cups water
  • 1 tsp salt
  • For the Vegetables:
  • 3 medium zucchini, shredded
  • 1-8oz pack baby bella mushrooms or any mushrooms of your choice, silced
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ⅛ tsp ground black pepper
  • ½ tsp garlic powder
  • Cheese and eggs:
  • 6 large eggs beaten
  • ½ tsp salt
  • 1 cup shredded cheddar cheese
  • 1 cup crumbled feta cheese
Instructions
  1. Preheat oven to 375F. Coat a muffin tin pan generously with cooking spray (this recipes makes 18 muffins)
  2. In a medium saucepan, heat olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it's well coated with oil
  3. Add 1¼ cups of water and 1 tsp salt.
  4. Bring to a boil, cover and simmer for about 15-20 minutes or until all the water has been absorbed and quinoa is tender, but not mushy. Set aside to cool slightly.
  5. In the meantime, cook mushrooms and shredded zucchini in a large skillet with olive oil, salt, pepper and garlic powder. Saute for 10-12 minutes on medium, until all the water from the zucchini and mushrooms is gone. Set aside to cool
  6. In a large bowl, combine beaten eggs, salt and add cheddar cheese. Add cooked vegetables and quinoa and mix well
  7. Fill 18 muffin tins with egg mixture about ¾ of the way. Sprinkle crumbled feta on top of each muffin
  8. Bake at 375F for 20 minutes or until eggs are cooked. Let them cool slightly
  9. Store in the fridge in an air tight container
Notes
Quinoa and vegetables can be made ahead and kept in the refrigerator. When you want to make the muffins mix with eggs and cheese and bake.
Muffins can be kept in the fridge for 3-4 days and eaten cold or reheated.

 

Mushroom, Zucchini & Quinoa  Breakfast Muffins #Breakfast, #passover #GlutenFree #Vegetarian

 

Mushroom, Zucchini & Quinoa  Breakfast Muffins #Breakfast, #passover #GlutenFree #Vegetarian

 

 

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21 Responses to Gluten Free Passover Recipes Part 3: Mushroom, Zucchini & Quinoa Breakfast Muffins

  1. Shashi @ http://runninsrilankan.com March 25, 2014 at 2:57 pm #

    Yum – these savory muffins sound amazing!
    Shashi @ http://runninsrilankan.com recently posted…Chocolate Freekeh MuffinsMy Profile

    • Vicky & Ruth March 25, 2014 at 3:03 pm #

      Thank you Shashi! They are great to have around when you want to grab a quick healthy snack or breakfast. We like to eat them by themselves or with some greek yogurt. Glad you liked them.

  2. Consuelo @ Honey & Figs March 26, 2014 at 2:32 pm #

    Mini sized food is always better! I love these breakfast muffins – what a brilliant idea! xx
    Consuelo @ Honey & Figs recently posted…Lemon Ricotta Almond CakeMy Profile

  3. Yosef - This American Bite March 27, 2014 at 3:50 pm #

    These look great and I am sure a cheese-less version would also be delicious.
    Yosef – This American Bite recently posted…Egg CurryMy Profile

  4. Jamie Geller March 28, 2014 at 5:08 am #

    I agree – love individual portions not just cause they are cute but they are great way to dress up lots of humdrum recipes – a mini meatloaf is suddenly elegant!
    Jamie Geller recently posted…Baked Goat Cheese with Ricotta and Sweet Roasted TomatoesMy Profile

  5. Ronnie Fein March 28, 2014 at 8:20 am #

    Nice breakfast replacement for matzo brei! I was just about to say I would have these with yogurt when I noticed your answer to the comment!
    Ronnie Fein recently posted…They’re baaaaaack!
    Ataulfo mangoes are back! (second…
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    • Vicky & Ruth March 31, 2014 at 12:13 pm #

      Haha that’s so funny! We grew up eating savory dishes, like cheese and zucchini fritatta and rice and lentils with salted yogurt and cucumbers on top. So light and refreshing!

  6. Azu March 29, 2014 at 10:53 am #

    What a great idea for starting a day! Healthy and I bet delicious
    Azu recently posted…Roasted Peaches with Chamomile SyrupMy Profile

    • Vicky & Ruth March 31, 2014 at 12:03 pm #

      Thank you! Just something a little different to start the day… And definitely healthier than their sweet counterparts! Enjoy :)

  7. Jovana March 29, 2014 at 7:45 pm #

    I’m pregnant and if it wasn’t almost one in the morning I’d be making these RIGHT NOW.

    I definitely think its the perfect Sunday breakfast food though. Should wake up early and surprise my fiance with these.

    • Vicky & Ruth March 31, 2014 at 11:59 am #

      Yes, definitely! And you can also prepare them in advance and have them all week! Enjoy :)

  8. Couldn't Be Parve April 1, 2014 at 2:11 am #

    This looks it would be a great lunchbox recipe!
    Couldn’t Be Parve recently posted…Maple Pecan MuffinsMy Profile

    • Vicky & Ruth April 1, 2014 at 12:19 pm #

      Perfect for lunch boxes and for a grab and go snack or breakfast!

  9. Aimee / WallflowerGirl.co.uk April 2, 2014 at 3:57 pm #

    Love this! Such a great idea and recipe. Definitely wouldn’t mind trying this one out :-)

    • Vicky & Ruth April 3, 2014 at 3:21 pm #

      They are really great to have in the fridge for a quick breakfast, lunch or dinner.

  10. Peter @Feed Your Soul Too April 11, 2014 at 9:38 am #

    These look beautiful and I was looking for different food ideas to get me through the week of Passover. thx for sharing.
    Peter @Feed Your Soul Too recently posted…Chocolate Chip Banana BreadMy Profile

    • Vicky & Ruth April 11, 2014 at 3:43 pm #

      Thank you. They are great to have in the fridge for a quick snack or meal.

  11. Sarah Klinkowitz May 11, 2014 at 10:12 am #

    These look great for a quick and easy breakfast!

    • Vicky & Ruth May 18, 2014 at 6:33 pm #

      Yes! And you can make a big batch that can last you the entire week!! :)

Trackbacks/Pingbacks

  1. Passover Foods « - March 29, 2014

    […] Tired of the usual Passover food. Found a great recipe for unusual gluten free ;muffins for Passover in may I have that recipe blog (http://mayihavethatrecipe.com/2014/03/25/gluten-free-passover-recipes-part-3-mushroom-zucchini-quino&#8230 ;) […]

  2. 10 Vegetarian Mother's Day Recipes to Impress Mom | May I Have That Recipe - May 8, 2014

    […] 1. Mushroom, Zucchini & Quinoa Breakfast Muffins […]

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