Savory Quinoa Muffins (Gluten-Free)

Ingredients

• 1 cup chicken broth
• 1/2 cup quinoa
• 1 cup frozen chopped spinach, thawed and drained
• 1 cup shredded Colby-Jack cheese
• 2 jumbo eggs
• 1/2 cup bacon bits
• 1/2 teaspoon onion powder
• 1/2 teaspoon minced garlic
• 1 dash Worcestershire sauce
• 1 pinch salt
• 1 pinch ground white pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease or line muffin cups with paper liners, adding extra grease to the bottoms of the cups.

Cook chicken broth and quinoa together in a rice cooker or bring to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

Mix quinoa, spinach, Colby-Jack cheese, eggs, bacon bits, onion powder, garlic, Worcestershire sauce, salt, and white pepper together in a bowl; spoon into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.