Description
These savory, gluten-free muffins are easy to make, and a great breakfast to eat on-the-go. I use as much organic and/or local ingredients as possible in all my recipes. I cook these ahead of time, wrap them separately in waxed paper, then freeze them to heat later for quick, high-protein breakfasts.
Ingredients
- 1 cup chicken broth
- ½ cup quinoa
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup shredded Colby-Jack cheese
- 2 jumbo eggs
- ½ cup bacon bits
- ½ teaspoon onion powder
- ½ teaspoon minced garlic
- 1 dash Worcestershire sauce
- 1 pinch salt
- 1 pinch ground white pepper
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6