When’s the last time you had quinoa for breakfast? Or how about veggies in your morning muffin? If it sounds too complicated for your busy morning routine, I’ve got a recipe that’s so easy it will melt your stress away.
My spring inspired multi-colored quinoa and goat cheesy asparagus egg muffins are made for a busy family’s on-the-go routine. Make these ahead of time and just reheat them as you run out the door for a quick, healthy, and oh so yummy breakfast morning treat!
Make sure you watch our “How to Prep Asparagus” video, which you can find in this post about the Joyful 12!
A special thanks to our friends at Bob’s Red Mill who generously sent a few packages of their new Tri-Color Quinoa so that I could create this fun and tasty recipe for you. I personally love cooking with their Tri-Color Quinoa because it’s beautiful and tastes great, it’s already rinsed which ensures a quicker prep time, and I can trust that their gluten free grains are handled with care to keep my belly happy and well!
- Bob’s Red Mill tri-color quinoa, 1 cup dried (yields 3 cups cooked)
- Extra virgin olive oil, 1.5 tablespoons
- Yellow onion, 1 small or ½ large
- Asparagus, 1 bunch
- Goat cheese, plain, 8 oz (we use Laura Chenel brand)
- Tarragon, fresh, 1 bunch (approximately 1/3 cup leaves)
- Eggs, 6
- Salt, 1 ½ tsp
- Black pepper, 1/4 tsp
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Preheat oven to 350F.
- Wash tarragon. Pull leaves off stems, and cut finely.
- Peel and dice yellow onion.
- Wash asparagus, remove woody ends, and cut into small rounds. Save the beautiful asparagus tips, as we can decorate our quinoa muffins with them!
- In a mixing bowl, crack and beat eggs. Add 1 teaspoon salt, ¼ teaspoon pepper, and chopped tarragon.
- Using your hands, crumble the goat cheese into small pieces and add to the beaten egg mixture.
- Cook quinoa - bring 1 cup quinoa and 2 cups water up to a boil. Once you reach a boil, set your timer to 15 minutes. Turn the heat to low, cover the pot, and cook for 15 minutes. When the buzzer sounds, lift the lid, use a fork or spoon and pull back the quinoa until you see the bottom of the pan. There should be no water remaining at the bottom of the pot. If there is, just leave the top off and cook for another 1 - 2 minutes to let that water evaporate. Use a fork and spread the cooked quinoa out on a parchment or tinfoil lined cookie sheet. This helps the quinoa air dry and not get mushy. If it stays in the hot pot, it will keep cooking and loose its nice texture!
- While the quinoa is cooking, sauté onion in 1 ½ tablespoons olive oil and ½ teaspoon salt for 5 minutes.
- Add cut asparagus and continue sautéing for another 5 minutes. Remove and let cool slightly, as we’ll mix this in with our beaten eggs.
- In a bowl, mix the egg and cheese mixture with the cooked veggies and quinoa. Be sure to stir well. The goat cheese should melt from the heat of the added veggies and incorporate fully into the mix to make it creamy.
- Line your muffin tins with cupcake liners. If you don’t have cupcake liners, just lightly oil the inside of the tins with a little olive oil.
- Spoon the mixture into your muffin tin. We fill it up to the top of the cupcake liner. They don’t rise very much.
- Decorate the tops with your asparagus tips. Press them in slightly to the batter.
- Bake uncovered for 25-30 minutes at 350F.
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