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+ servings
Baked quinoa breakfast bites served on a white plate
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Baked Quinoa Breakfast Pizza Bites

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 or lunch, they are high in protein so will keep you fuller for longer. Super versatile, so you can use whatever your favorite pizza toppings happen to be. Loved by little and big lunchboxes alike.
Prep Time15 minutes
Active Time15 minutes
Cooling time5 minutes
Total Time35 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: quinoa bites, quinoa breakfast, quinoa pizza
Yield: 12 pizza bites
Calories: 92kcal

Materials

  • 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

Instructions

  • 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!

Notes

Important Tips
It is important to let the quinoa cool completely before adding it to the muffin mixture. Otherwise, you run the risk of partially cooking the eggs with the hot quinoa, which means the mixture will not hold together and may become rubbery.
Storing Leftovers
Leftovers can be stored in the fridge for about 3-4 days if stored correctly in an airtight container.
If packing in lunchboxes and they will be left to sit out for a couple of hours, be sure to pack an ice pack.
Substitutions
Add any other favorite pizza toppings of your choosing. I love adding Italian sausage, olives, and extra basil.

Nutrition

Calories: 92kcal | Carbohydrates: 7g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 139mg | Potassium: 172mg | Fiber: 2g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg