Savoury quinoa muffins

    35 min

    These high protein, gluten free savoury breakfast muffins with quinoa, mushrooms and feta cheese can be served either hot or cold.

    26 people made this

    Makes: 6 muffins

    • 185g cooked quinoa
    • 3 large eggs, beaten
    • 40g feta cheese, crumbled
    • 25g sliced mushrooms
    • 40g chopped onion
    • 1/2 teaspoon dried thyme
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Grease 6 holes in a muffin tray.
    2. Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt and pepper together in a large bowl. Spoon the mixture into the 6 greased holes in muffin tray to about halfway full.
    3. Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (46)


    A definite keeper! Serve this at your next brunch instead of a quiche and you'll have a crowd pleaser that just happens to be gluten free. The flavour of the egg and quinoa go well together as does the texture of the two. Quinoa has that nutty crunch to it that makes this a dazzler in your mouth; like eating a sparkler on the 4th of July. Seeing that the submitter wrote to add any vegetable and cheese I wanted, I did. I used tri-color quinoa. I then added 3/4 cup mix of grated zucchini, red bell pepper, shallot and carrot. I had to sub a soft cheese (robiola) because it's all I had. Mine came out a bit bland and can see where a more robust cheese like feta would be the right type. I also used 5 cocottes each having a 1 cup capacity and filled them only half way as instructed. These yielded 2.5 cups of "batter". Seeing that I used more veggies than required I can see where 6 normal muffin moulds would hold the original recipe batter. As you can see in my picture, they didn't fill up completely upon cooking. Cooking time took about 22 minutes and the veggies were cooked completely as was the egg. They served nicely with a beet and spinach salad. You gotta try these! Thanks for sharing. UPDATE: Left them in the fridge overnight. Next day I made a sandwich out of one (on a ciabatta roll), tossed it in the briefcase and it's delicious at room temp as a panino.  -  23 Sep 2014  (Review from Allrecipes US | Canada)


    I mixed this up by adding fresh thyme, spinach, cherry tomatoes, vintage cheddar cheese, an extra egg and sun dried tomato paste. Took 35 minutes cook. Yummy. Makes 17 in muffin cases.  -  10 Jan 2015  (Review from Allrecipes US | Canada)


    This is a swell idea. I subbed sharp cheddar for the feta and omitted the thyme (thought my toddler would take to it better). I also added garlic powder. Seemed like a good one to double, and it was a good call, original recipe doesn't make a ton, and you definitely want your muffin tins more like 2/3 full. Great after 23 mins (high altitude). Best at room temp, just like with quiche. Thanks!  -  23 Dec 2014  (Review from Allrecipes US | Canada)