These baked quinoa breakfast pizza bites make the perfect addition to your lunchbox. Make a batch ahead of time and simply grab-n-go in the morning. Perfect for breakfast, lunch, or a healthy snack. They are high in protein so will keep you fuller for longer. They are also super versatile, so you can use whatever your favorite pizza toppings happen to be. Loved by little and big work or school lunches alike.
🍕 Baked Quinoa Breakfast Pizza Bites
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect lunchbox recipe every time.
If you have some leftover quinoa and want to make up some breakfast pots for the week ahead then try out these Apple and Blueberry Quinoa Overnight Oats In A Jar. The perfect little pot of sweetness to get you going in the morning.
You are going to LOVE these quinoa pizza bites.
- Are easy to prep ahead of time;
- Are naturally gluten-free (check any packaged foods you are buying);
- Are super versatile in terms of switching ingredients for what you have on hand;
- Last well in lunchboxes and transport well;
- Perfect for using up leftover quinoa.
🧂 INGREDIENTS YOU NEED
These little quinoa breakfast bites require only a handful of simple ingredients, and can easily be switched up for what you have on hand.
You will need:
- eggs: use average-sized eggs. It does not matter if they are cold from the refrigerator or at room temperature.
- Italian seasoning: this can be found in the spice section of most grocery stores, or you can make your own using a recipe like this one.
- cooked quinoa: quinoa should be cooked according to the instructions on the packet. This should be cooked and allowed to cool completely before using in this recipe. Please be sure to wash the quinoa well before cooking, otherwise, it will end up with a bitter flavor which we don't want.
- cherry tomatoes: we are going to cut these into quarters so they will be fairly small. If you do not have cherry tomatoes you can cut regular tomatoes into small dice. Alternatively, you can try some sundried tomatoes that have been drained from oil and chopped.
- shredded mozzarella cheese: aim to grate the cheese yourself if you can. The grated and packaged mozzarella can be used in a pinch, however, it can contain preservatives that can have a grainy texture when melted, so that one is up to you.
- chopped mushrooms: use whatever variety you like. I tend to use button mushrooms or swiss brown, but other varieties would work just as well.
- pepperoni: use whatever one is your favorite and chop it into small evenly-sized pieces.
- spinach: I have a preference for baby spinach as I find it easier to work with in terms of getting it clean, but English spinach can be used here also if preferred.
- green onions: otherwise known as spring onions. We are going to use the white and light green parts of the onion.
Feel free to add whatever other pizza toppings you love. I have added olives, Italian sausage and ham, and pineapple in the past, and they have all worked really well.
📋 HOW TO MAKE THESE QUINOA BITES
These little pizza bites are super easy to put together and will be ready in no time at all.
Turn the oven on to preheat.
While the oven is preheating spray a 12-cup muffin pan with a non-stick cooking spray, or brush with some olive oil or other cooking oil of choice. This will prevent the quinoa muffins from sticking.
Once that's done you will need to prep all of the ingredients.
In a large bowl mix together the eggs and seasoning, whisking well to make sure the egg yolk and egg white are completely incorporated.
TIP: It is very important to let the quinoa come to room temperature before using in this recipe. Using hot quinoa will partially cook the egg and the quinoa muffins will not hold together.
To the egg mixture add the cooled quinoa, chopped tomatoes, mushrooms, pepperoni, spinach, green onions, and shredded cheese.
Give everything a good stir to make sure it is well combined and the ingredients are dispersed throughout the mixture.
Add the mixture to the prepared muffin tin, being sure to fill just to the line of the muffin cup. Do not overfill.
Pop into the oven for 15-20 minutes until completely cooked. Once removed from the oven allow the quinoa bites to cool in the muffin pan for about 5 minutes before removing and allowing them to cool completely on a wire rack.
Serve and enjoy!
For more detailed instructions please see the recipe card at the bottom of the page.
💭 IMPORTANT TEACHING TIPS
Pro tip: make sure you prepare the muffin tin before adding the quinoa pizza bite mixture, otherwise you run the risk of it sticking once cooked, and that will just make a huge mess.
Important: it is important to rinse the quinoa before cooking otherwise it will end up with a bitter taste.
It is important to let the quinoa cool completely before using it in the recipe, otherwise, if it is still hot it will partially cook the eggs and the muffins will not hold together.
Similarly, it is important to let the quinoa bites cool for about 5 minutes in the muffin pan once cooked or you run the risk of them falling apart when you take them out.
📖 OPTIONAL EXTRAS
I use this quinoa pizza bites recipe as a base and make additions depending on what I have in the fridge. Why not try adding:
- finely chopped red onion
- grated cheddar cheese, parmesan cheese, or crumbled goat cheese for an extra cheesy kick
- chopped bell pepper: I love using a red bell pepper and yellow bell pepper for a real pop of color
- chopped fresh veggies like cooked sweet corn for a bit of sweetness and crunch
- leftover broccoli florets steamed and chopped
- some chopped fresh herbs like basil, oregano, or parsley
- sun-dried tomatoes drained and chopped
Use what you have on hand to make yourself a delicious breakfast or lunch that ticks all of your boxes.
Why not get the kids involved and let them add their favorite ingredients, I always find this makes them much more likely to eat all of their lunch.
If the kids prefer finger food in their lunch box a great way to change things up is to use a mini muffin tin instead to make the quinoa muffin bites the perfect size for little hands.
👩🏻🍳 MEAL PREP TIPS
These cheesy quinoa bites can be meal prepped ahead of time and stored in the fridge for 3-4 days if they are stored properly in airtight containers.
When transporting in a lunchbox I would suggest adding an ice pack if they are going to be sitting out all day.
🍽 SERVING SUGGESTIONS
There are so many different options when it comes to serving these quinoa pizza bites! My personal favorite is just eating them like a savory muffin as is, however, you can also try it:
- with a side dish like a bed of salad greens
- with a dollop of tomato ketchup or relish
- smushed into a wrap with some salad leaves and mayo
- with a poached egg on top for a more filling breakfast option.
Use your imagination and serve any way you like.
🍱 WHAT ELSE TO INCLUDE IN THE LUNCHBOX
Alongside these baked quinoa pizza breakfast bites, I would add some fresh fruit, a little baked treat (like the Ultimate Two Bite Chocolate Brownie Muffins), a handful of mixed nuts, and a little pot of yogurt.
Lunchbox perfection if you ask me!
👪 FREQUENTLY ASKED QUESTIONS
A batch of these quinoa bites will last about 3-4 days in the fridge if stored in an airtight container.
It is important to let the quinoa cool completely before adding it to the quinoa muffins recipe. If you do not, you risk partially cooking the eggs before baking, which means the bites will not hold together.
If you thought this was a great recipe then be sure to leave a star rating on the recipe card or leave a comment below the recipe card.
Baked Quinoa Breakfast Pizza Bites
- 2 eggs (average sized)
- 1 tablespoon Italian seasoning
- 1 cup cooked and cooled quinoa (cook according to package directions)
- 14 cherry tomatoes cut into quarters
- 1 cup shredded mozzarella cheese
- 1 cup chopped mushrooms
- ½ cup pepperoni chopped
- ¼ cup baby spinach chopped
- 3 green onions finely sliced
- Preheat your oven to 350F (175C), and grease a 12-count muffin tin with non-stick spray or brush lightly with cooking oil of choice.
- In a medium mixing bowl, combine the eggs and Italian seasoning. Mix well until combined and the egg white and egg yolk have been completely incorporated.2 eggs, 1 tablespoon Italian seasoning
- Add in the cooked and cooled quinoa, chopped tomatoes, mushrooms, pepperoni, spinach, green onions, and cheese. Mix well to combine all of the ingredients.1 cup cooked and cooled quinoa, 14 cherry tomatoes, 1 cup shredded mozzarella cheese, 1 cup chopped mushrooms, ½ cup pepperoni, ¼ cup baby spinach, 3 green onions
- Add the quinoa mixture to the prepared muffin tin, filling each cup just to the top and being careful not to overfill.
- Place into the oven for 15-20 min, until cooked completely. Once cooked allow to cool in the muffin tin for about 5 minutes before removing and allowing to cool on a wire rack.
- Serve & enjoy!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.