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You are here: Home » Quinoa

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

Mar 25, 2014 -May contain affiliate links

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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

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!

Other Frittata Recipes You Will Surely Enjoy:

  • Tortilla de patatas
  • Eggplant Montadito
  • Artichoke and Asparagus Frittatas
  • Spinach and Cheese Bites
  • Cheese Zucchini Frittata
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Mushroom, Zucchini & Quinoa Breakfast Muffins #Breakfast, #passover #GlutenFree #Vegetarian

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


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  • Author: https://mayihavethatrecipe.com
  • Total Time: 50 mins
  • Yield: 18 muffins
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Ingredients

  • For the Quinoa:
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 ¼ cups raw quinoa (any variety)
  • 1 ¼ cups water
  • 1 teaspoon salt
  • For the Vegetables:
  • 3 medium zucchini, shredded
  • 1-8oz pack baby bella mushrooms or any mushrooms of your choice, silced
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • Cheese and eggs:
  • 6 large eggs beaten
  • ½ teaspoon 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 1 ¼ cups of water and 1 teaspoon 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.

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Breakfast

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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

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Reader Interactions

Comments

  1. Shashi @ http://runninsrilankan.com

    March 25, 2014 at 2:57 pm

    Yum - these savory muffins sound amazing!

    Reply
    • 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.

      Reply
  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

    Reply
  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.

    Reply
  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!

    Reply
  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!

    Reply
    • 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!

      Reply
  6. Azu

    March 29, 2014 at 10:53 am

    What a great idea for starting a day! Healthy and I bet delicious

    Reply
    • 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 🙂

      Reply
  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.

    Reply
    • 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 🙂

      Reply
  8. Couldn't Be Parve

    April 01, 2014 at 2:11 am

    This looks it would be a great lunchbox recipe!

    Reply
    • Vicky & Ruth

      April 01, 2014 at 12:19 pm

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

      Reply
  9. Aimee / WallflowerGirl.co.uk

    April 02, 2014 at 3:57 pm

    Love this! Such a great idea and recipe. Definitely wouldn't mind trying this one out 🙂

    Reply
    • Vicky & Ruth

      April 03, 2014 at 3:21 pm

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

      Reply
  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.

    Reply
    • 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.

      Reply
  11. Sarah Klinkowitz

    May 11, 2014 at 10:12 am

    These look great for a quick and easy breakfast!

    Reply
    • Vicky & Ruth

      May 18, 2014 at 6:33 pm

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

      Reply
  12. elle

    April 29, 2021 at 12:57 pm

    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!

    Reply
    • Vicky and Ruth

      May 03, 2021 at 10:03 am

      Hi Elle, a medium zucchini yields about 1 cup tightly packed shredded zucchini.

      Reply
  13. Elaine

    May 09, 2022 at 8:35 am

    Looking forward to trying this recipe. How would you adjust to reduce or avoid the cheese but still bind and stay moist, without adding more egg? Thank you!

    Reply
    • Vicky and Ruth

      July 07, 2022 at 11:58 am

      Just omit the cheese, they will come out good without the cheese.

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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