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Quinoa and Sausage Breakfast Muffins

  • Baking — 20 minutes

  • Preparation — 20 minutes

  • Servings — 6


  • 1 package of Dalisa sausages (Bacon & Cheddar)
  • 1 cup of quinoa
  • 1 tsp of butter
  • 2 cups of spinach, chopped
  • 1 cup of red or orange bell pepper, diced
  • 10 large eggs, beaten
  • 4 green onions, finely chopped
  • 2 cups of grated cheddar cheese
  • 3 tbsp of olive oil
  • 1 cup of corn flour
  • 1 tsp of baking powder
  • 1 tsp of sugar
  • Salt and pepper


  1. Preheat the oven to 375°F. Cover a baking sheet with foil. Place the sausages on the foil and cook for about 15 minutes. Let cool for a bit, then dice the sausages.
  2. Cook the quinoa according to the method on the package. Let cool and set aside.
  3. In a skillet, cook pepper and spinach in the butter for 5 minutes. Transfer to a large bowl and let cool.
  4. In the same bowl, add the quinoa, diced sausage, green onions, cheese, eggs and olive oil and mix well.
  5. In another bowl, combine flour, baking powder, sugar, salt and pepper. Add this mixture to the wet ingredients and mix well.
  6. Oil the muffin cups. Pour the mixture into the muffin cups and bake for about 20 to 25 minutes (15 minutes if using small cups).
  7. Check doneness by inserting the tip of a knife into the middle of the muffin, it should come out clean. Let cool for 5 minutes before unmolding.
  8. Serve with a fruit salad for a complete breakfast.
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