Perfect make ahead breakfast. Just grab a couple of this super nutritious mushroom, zucchini & quinoa muffins to start your day with energy! Vegetarian, gluten-free and great for Passover
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.
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!
Other Frittata Recipes You Will Surely Enjoy:
- Tortilla de patatas
- Eggplant Montadito
- Artichoke and Asparagus Frittatas
- Spinach and Cheese Bites
- Cheese Zucchini Frittata
Gluten Free Passover Recipes Part 3: Mushroom, Zucchini & Quinoa Breakfast Muffins
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 18 muffins 1x
Ingredients
- For the Quinoa:
- 1 tbsp Extra Virgin Olive Oil
- 1 ¼ cups raw quinoa (any variety)
- 1 ¼ 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
- Preheat oven to 375F. Coat a muffin tin pan generously with cooking spray (this recipes makes 18 muffins)
- In a medium saucepan, heat olive oil. Add quinoa and sauté for 3-5 minutes, stirring often, so it's well coated with oil
- Add 1 ¼ cups of water and 1 tsp salt.
- 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.
- 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
- In a large bowl, combine beaten eggs, salt and add cheddar cheese. Add cooked vegetables and quinoa and mix well
- Fill 18 muffin tins with egg mixture about ¾ of the way. Sprinkle crumbled feta on top of each muffin
- Bake at 375F for 20 minutes or until eggs are cooked. Let them cool slightly
- 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.
- Category: Breakfast
Shashi @ http://runninsrilankan.com says
Yum - these savory muffins sound amazing!
Vicky & Ruth says
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.
Consuelo @ Honey & Figs says
Mini sized food is always better! I love these breakfast muffins - what a brilliant idea! xx
Yosef - This American Bite says
These look great and I am sure a cheese-less version would also be delicious.
Jamie Geller says
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!
Ronnie Fein says
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!
Vicky & Ruth says
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!
Azu says
What a great idea for starting a day! Healthy and I bet delicious
Vicky & Ruth says
Thank you! Just something a little different to start the day... And definitely healthier than their sweet counterparts! Enjoy 🙂
Jovana says
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 says
Yes, definitely! And you can also prepare them in advance and have them all week! Enjoy 🙂
Couldn't Be Parve says
This looks it would be a great lunchbox recipe!
Vicky & Ruth says
Perfect for lunch boxes and for a grab and go snack or breakfast!
Aimee / WallflowerGirl.co.uk says
Love this! Such a great idea and recipe. Definitely wouldn't mind trying this one out 🙂
Vicky & Ruth says
They are really great to have in the fridge for a quick breakfast, lunch or dinner.
Peter @Feed Your Soul Too says
These look beautiful and I was looking for different food ideas to get me through the week of Passover. thx for sharing.
Vicky & Ruth says
Thank you. They are great to have in the fridge for a quick snack or meal.
Sarah Klinkowitz says
These look great for a quick and easy breakfast!
Vicky & Ruth says
Yes! And you can make a big batch that can last you the entire week!! 🙂
elle says
Can you give me an idea of how much shredded zucchini you used in cups or ounces? I really don't know how big (or small) a medium zucchini is. Thanks!
Vicky and Ruth says
Hi Elle, a medium zucchini yields about 1 cup tightly packed shredded zucchini.