Quinoa Breakfast Bites

Adapted from Iowa Girl Eats via Pinterest

Printable Recipe

Prep time: 5 minutes (plus time to cook the quinoa - and a reason I always have some ready in the fridge)

Baking time: 20 minutes

Cooling time: 5 minutes - be patient!

Makes 2 doz mini muffins

Ingredients:

2 cups cooked quinoa

2 eggs

1 cup shredded sharp cheddar, or crumbled feta, or shredded...whatever your favorite flavorful cheese is

1/2 cup diced smoked turkey, or chicken, or chorizo, or ... whatever your favorite cooked meat.  Vegetarians, I'm sure you can find something to substitute - shredded zucchini or chopped broccoli come to mind

1/4 cup flat leaf parsley, finely chopped ( cilantro would be wonderful)

1/4 small red onion, finely diced

1/2 - 1 Jalapeno pepper, seeded and finely diced

2 tbsp grated Parmesan or Asiago cheese

Directions:

1. Preheat oven to 350F/175C (convection oven - 325F/165C)

2. Prepare muffin tins (I use Pam non-stick spray with Olive Oil)

3. Combine all the ingredients in a large bowl, mixing well.  Fill mini-muffin cups to the top (I use a small ice cream scoop for consistency.)

4.  Bake until edges are golden (about 15-25 minutes - depending on your oven)

5.  Let cool on a wire rack for 5 minutes before removing from the muffin tins.

Savory Breakfast Muffins

Savory Smoked Turkey Breakfast Muffins
Adapted from Everyday Health

Printable Recipe

Prep Time: 20 mins
Cook Time: 22- 25 mins
Rest Time: 5 mins

Makes 12 muffins

Ingredients
2 cups flour, whole-wheat
1 cup flour, all-purpose
1 tbsp baking powder
½ tsp baking soda
½ tsp pepper, black ground
¼ tsp salt
¾ -1 tsp dried herbs (I used Italian blend)
2 large eggs
1 1/3 cups buttermilk
3 tbsp extra-virgin olive oil
2 tbsp butter, melted
½ - ¾ cup scallions/green onions, thinly sliced, (about 1 bunch)
¾ cup smoked turkey diced or shredded
½ cup cheddar cheese, grated
½ cup red bell peppers, finely diced
1-2 jalapeno peppers, seeded & finely chopped

Directions

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, dried herbs, pepper and salt in a large bowl.

3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, turkey, cheese, jalapeno and bell peppers.

4. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full & very firm. I used a large ice cream scoop.
5. Bake for 20-25 minutes

6. Allow muffin tins to rest on a rack for 5 minutes before serving.

4. Bake the muffins until the tops are golden brown, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Nigella's Cranberry, Almond & Honey Granola

Nigella’s Cranberry, Almond & Honey Granola
From Nigella Christmas

Wonderful sprinkled over yoghurt or as a great muesli cereal with some milk...and a perfect host/hostess gift in a lovely container.

Hands-on time: 3 minutes
Total Baking time: 40-45 minutes
Makes 1.5 quart/litre jar
Stores for up to a month.

Ingredients:
8oz/225g rolled oats (not instant)
2oz/60g sunflower seeds
2oz/60g white sesame seeds
2 tsp ground cinnamon
½ cup runny honey
¼ cup light brown sugar
2oz/60g whole natural almonds
2oz/60g blanched almonds
½ tsp Maldon salt or pinch of table salt
1 tbsp sunflower, rapeseed or grapeseed oil
5oz/150g (2-2 ½ cups) dried cranberries

Directions:
1. Preheat oven to 330°F/170°C.

2. Line a large shallow baking sheet (with rim) with aluminum foil

3. Mix everything except the cranberries in a large bowl. Easiest to use two spatulas to blend the sticky mixture.

4. Place the mixture on the prepared pan and spread evenly. Turn with a spatula half-way through the baking process. As Nigella says “the object is to get the granola evenly golden without toasting too much”.

5. Let it cool completely (remove the foil from the hot baking sheet) before tossing with cranberries.

Store in an airtight container.

Yoghurt with Honey & Rhubarb Compote

Easiest & Best breakfast in the world...

Greek style Yoghurt with Rhubarb Compote and Drizzle of Honey

Hands-on time: 5 minutes
Rhubarb roasting time: 10- 20 minutes

Ingredients:
1 bunch of fresh rhubarb (I hunt for the reddest stalks), cut into 1” pieces
½ cup or so sugar
Good quality thick yoghurt
Flowery flavored honey to drizzle

Directions:
1. Preheat to 425°F/220°C. Prepare a rimmed cookie sheet and line with tin foil for easy clean up. Spread the rhubarb in a single layer and sprinkle with sugar.

2. The rhubarb is done when soft and juicy. I usually sprinkle some brown sugar at this point if the rhubarb is still tart.

3. Pour the rhubarb, sugar and juices into a sealable container. It will keep for weeks in the fridge (if it lasts that long).

I usually make this the day before if I’m thinking of adding to yoghurt. Hot over ice cream also works well.

For Breakfast:
Pour a healthy portion of thick yoghurt (I like Greek style for its tang).
Add a large spoonful or two of rhubarb and juices
Drizzle with your favorite honey…and dig in.