Are you looking for a quick and easy breakfast? These Spinach and Bacon Quinoa Muffins can be mixed up the night before (everything but the eggs). In the morning scramble the eggs and add them to the mix and in twenty minutes your muffins are ready. I usually make a double batch and save the extras for future breakfasts. They keep in the refrigerator for a couple of days just fine. I have not tried freezing these Spinach and Bacon Quinoa Muffins yet, but I’ve been told they do freeze well. These muffins are perfect for meal prep. This recipe makes one serving, which is three muffins, very easy to double or triple the recipe.
I’m always looking for new breakfast ideas and I like to find recipes that include some sort of vegetable. Not always easy as eating vegetables for breakfast does not seem to be the norm, unless you are enjoying a spinach omelet! Often I will stir fry some peppers to enjoy with my eggs but I love the idea of making these ahead of time and having my breakfast ready to enjoy!
Spinach and Bacon Quinoa Muffins
1 cup spinach
1 Tbsp. scallions
1 egg, scrambled
2 slices cooked turkey bacon, chopped
½ cup cooked quinoa
1 tsp. Olive oil
Preheat your oven for 375. Cook the spinach with olive oil just until wilted. Transfer the spinach to a bowl and add all of the remaining ingredients. Stir to combine. Spoon the mixture into your muffin pan, which has been lined with muffin cups or coated with nonstick spray. I used my silicon muffin liners and they work perfectly. Bake for 20 minutes.
As I mentioned this recipe can easily be multiplied to make more muffins. Why not make a big batch to freeze so you always have a healthy, pre-workout meal ready to enjoy!