Breakfast Quinoa Muffins | a2 Milk® USA Recipes
Breakfast Quinoa Muffins | a2 Milk® USA Recipes

Breakfast Quinoa Muffins

Preparation: 5 minutes

Cooking time: 20 minutes

Servings: 6



  • 2 cups Quinoa, cooked
  • 4 Eggs
  • 1 cup Fresh spinach, chopped
  • 1 cup Cherry tomatoes
  • 1/3 cup chopped Mozzarella
  • 3 Tbsp. Pecorino cheese, grated
  • 2 Tbsp. a2 Milk®
  • 2 Tbsp. Basil, chopped
  • 2 Spring onions, finely chopped
  • Salt and pepper to taste
breakfast quinoa muffins


  1. Preheat oven to 375°F and line a muffin tin with paper molds.
  2. Cut the cherry tomatoes in half, scoop out the seeds and discard, then finely chop the flesh.
  3. In a large bowl combine all ingredients except quinoa. Mix all together with the help of a fork, then incorporate in the quinoa.
  4. Scoop the mixture into the muffin molds.
  5. Bake in the oven for 15-20 mins or until crispy and golden brown on top.
  6. Remove from the oven, allow to cool and serve or store in an airtight container for up to 2 days.

Recipe courtesy of

Andrea Soranidis | The Petite Cook!

Hi, I’m Andrea aka The Petite Cook!

I grew up in Italy, but I’ve been living in London for the past ten years. I love cooking easy recipes with wholesome ingredients, mostly inspired by my Italian roots and my foodie adventures.

quinoa breakfast muffins Andrea Soranidis
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