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.
Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.
Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Per Serving: 200 calories; protein 14.2g; carbohydrates 11.2g; fat 11.2g; cholesterol 105.2mg; sodium 458.1mg.
Eat best breakfast to start the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and helps keep you feel full longer, and not want likely grab a snack out of the street food before lunchtime.
Making fruit a morning habit is easy . Easy as put the sweetness in your fridge next to the sweet drink or on the bench next to your grain bowl , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.