Quinoa, Bacon, Spinach and Sundried Tomato Muffins

Quinoa, Bacon, Spinach and Sundried Tomato Muffins
Serves 6.
Lunch at the farm can a lot of the time look like a meat and salad sandwich, so it’s nice to mix it up. These flavour-filled muffins were a hit and the combination of quinoa and egg kept us going until dinner! I added a handful of parsley to these muffins as I have an abundance of it in my winter garden however, basil or coriander would also work.
  • 6 rashers of bacon
  • 1 cup cooked or frozen spinach (squeezed)
  • 2 cups cooked quinoa
  • ½ cup sundried tomatoes, chopped
  • 3 eggs, lightly whisked
  • ¼ cup grated parmesan
  • 1 cup grated tasty cheese
  • 1 spring onion, sliced finely
  • Handful of parsley, chopped
  • Salt and Pepper
  • 2 teaspoons smoked paprika to garnish
  1. Preheat oven to 180° C.
  2. Grease a 6 cup muffin tray with butter and line with a rasher of bacon in each muffin tray. In a bowl, place all the remaining ingredients (except the smoked paprika for garnish) and mix until just combined.
  3. Using a spoon, place the muffin mixture gently into the muffin trays until they reach the top of the bacon.
  4. Bake for 18-20 minutes until they bounce back when pressed. Cool for 5 minutes before taking out of the muffin trays.
  5. Garnish with smoked paprika. Serve warm with salad.
Quinoa, Bacon, Spinach and Sundried Tomato Muffins

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