Cooking Cardiologist Makes Quinoa Breakfast Quiche Muffins

Here is a great way to make a very healthy breakfast for your family, guests or as a make ahead take-on-the-run muffin. The quinoa “short cut” uses QrunchTM Quinoa Burgers, original or my favorite, Italian. The ingredients are soy free, wheat free and corn free using organic quinoa and millet.  Hidden in the ingredients are carrots, spinach and broccoli. The quiche insides can be just about anything with an egg base.

For the muffin crust:

4 thawed Qrunch burgers, Italian flavored preferred

2 egg whites or equivalent egg substitute

1T melted Smart Balance Butter Blend

Oil spray for muffin pan

For the quiche ingredients:

10 egg substitutes such a Egg Beaters or 6 eggs and 4 egg whites

1T Canola oil

1 small onion chopped

3-ounces (a small bunch) fresh asparagus, coarse chopped

3-ounces (about 2 cups) fresh chopped spinach

½ cup 2% shredded cheddar cheese blend

Salt and pepper to taste

Preheat oven to 3500 F. In a medium bowl, using a pastry blender or fork, mash the veggie patties. Add the egg whites and melted Smart Balance. Combine. Using your hands to form 6 uniform balls. Using a 6-place non-stick large muffin pan with removable bottoms, generously spray bottom and sides with oil. Place each ball into a muffin cup. Using your fingers, firmly press the quinoa mixture up along the sides and press evenly on the bottom to approximately 1/8-inch thickness. Place in the oven and bake for 15 minutes. Remove and cool.

While muffin crusts are baking, prepare the quiche ingredients. In a medium sauté pan, add the oil. Sauté onions and asparagus until soft, about 5 minutes. Add the spinach and sauté until spinach is wilted. Cool and place into a medium bowl. Add the egg mixture and the cheese. Combine. When crusts are cooled, add the quiche ingredients filling each muffin cup almost to the top. Return to the oven and bake for 30 minutes until center is firm. Remove from oven and cool slightly.


Makes 6. Serving size: One muffin.

Nutrition Info: Calories: 260, Total Fat: 12 g, Saturated Fat: 3.5 g, Cholesterol: 0 mg, Sodium: 430 mg, Carbohydrate: 21 g, Fiber: 3 g,

Protein: 18 g

Diabetic Exchanges:  1.5 Carbs, 2 Lean Protein, 1 Fat