• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

10.08.2013

Quinoa Breakfast Cakes

As featured in Buzzfeed (see #17)Quinoa Breakfast Cakes-3

When I open my refrigerator on a lazy weekend morning (or any morning during this federal government shutdown!) and see healthy ingredients left over from the week’s meals, I pat myself on the back and pretend I planned the whole thing. Then I usually scramble up whatever is there, with a few eggs. Pretty good, but I wouldn’t mind a little sparkle now and then.

This recipe for Quinoa Breakfast Cakes gives those healthy ingredients some purpose. Try it first with the ingredients and ratios as set forth here, and then try to mix it up just a bit, substituting a different herb for the basil, sweet potato for the white potato, or Gruyere for the Parmigiano Reggiano.

If you make a whole batch on the weekend, they will last for a few days into the week – just reheat them in a pan or in the microwave, and enjoy the cakes on their own – definitely a healthy breakfast in their own right – or with some scrambled eggs and salsa. Before your coffee is done brewing, you are on your way to THIS:

Quinoa Breakfast Cakes-6

Pretty good-lookin’ weekday breakfast, right?

p.s. I won’t tell a soul if you also eat these for lunch or dinner. Or snack.

Quinoa Breakfast Cakes
 
Print
Author: myutensilcrock.com
Recipe type: Breakfast, Brunch, Side
Ingredients
  • 1 medium sweet onion, diced
  • 1.5 to 2 c portobello (1.5 to 2 caps) or cremini mushrooms, diced very small or minced
  • 1 c baby spinach, chopped
  • 2 c cooked quinoa
  • 1.5 baking potatoes, skins removed, chopped, boiled, and mashed (or use ¾ c leftover mashed potatoes)
  • 1 egg, lightly beaten
  • ¼ c Parmigiano Reggiano
  • 5 - 10 leaves basil, chopped finely
  • ¼ t red pepper flakes
  • ¼ t freshly ground black pepper
Instructions
  1. Heat a medium or large skillet over medium-high heat. When the pan is warm, add extra virgin olive oil. When the oil is heated, add the onion and saute it starts to brown and soften.
  2. Add the mushrooms and spinach, and cook 2-3 minutes more, until the mushrooms are tender and the spinach is bright.
  3. Transfer the onions, mushrooms, and spinach to a large bowl, add the remaining ingredients, and stir to evenly distribute.
  4. Form into patties (this recipe will make about 12, give or take). Make sure the patties aren't too thick, or else the egg won't cook through (1/2" - ¾" thick should be great).
  5. Wipe out the skillet, and re-heat over medium-high heat. When warm, spray with olive oil and place 4 patties in the pan. After about 5 minutes, check the bottom of one of the patties. If it is browning, flip it, and repeat with the others in the pan. Lower the heat to medium and cook for another 5 minutes.
  6. Continue with this process until you have cooked the entire batch.
3.2.2708

Quinoa Breakfast Cakes-4

Original recipe: Adapted from December 2012 Women’s Health Magazine, “Eat Smart: Quinoa Meatballs”

If you liked this post, I recommend:

  • Breakfast BrowniesBreakfast Brownies
  • Quinoa and Egg Breakfast CasseroleQuinoa and Egg Breakfast Casserole
  • Eggs Florentine {Healthy + Easy}Eggs Florentine {Healthy + Easy}
  • Sweet Potato, Black Bean + Quinoa Veggie BurgersSweet Potato, Black Bean + Quinoa Veggie Burgers
  • Fiesta MuffinsFiesta Muffins
  • New Year’s ResolutionsNew Year’s Resolutions
  • Print
  • Email
  • Tweet

Posted In: Breakfast + Brunch, Great Sides, Recipe, Snacks

Reader Interactions

Comments

  1. Vishranka says

    03.29.2020 at 11:24 pm

    Hey… tried the recipe today… tasted delicious… i could not make patties out of it because the consistency was semisolid… I made them like pancakes.. Any suggestions on how to improve the consistency?

    Reply
    • my utensil crock says

      03.30.2020 at 7:44 pm

      I have not made this one in a few years, so I am not completely sure, but did you cook the liquid out of the mushrooms and spinach and onions?

      Reply
  2. G says

    01.11.2015 at 3:03 pm

    Hi, this looks great! What is the nutritional content of this recipe? Thanks!

    Reply
    • my utensil crock says

      02.02.2015 at 10:32 pm

      Hi G! I’m sorry, I have not put the ingredients into a nutrition calculator. But all of the ingredients are healthy and fresh and delicious!

      Reply
  3. Hannah F. says

    10.18.2014 at 6:44 pm

    Will these freeze well?

    Reply
    • my utensil crock says

      10.24.2014 at 10:22 pm

      I will let you know in a week or two! 🙂

      Reply
      • my utensil crock says

        11.01.2014 at 2:52 pm

        Hi Hannah,
        I could not wait any longer to defrost and try these.
        In the microwave, they were soft but good – definitely would work served on a plate as part of a larger meal.
        My preferred method for defrosting (when feasible) is always in a pan coated with spray oil, and this worked well for the Quinoa Breakfast Cakes as well – I love the renewed crisp on the edges.
        Enjoy!

        Reply
  4. Dana Fashina says

    10.10.2013 at 11:57 am

    What a neat idea!! Great job on this!

    Reply
  5. Deena Kakaya says

    10.09.2013 at 3:31 am

    These look really interesting and clever! Are they crunchy? Z

    Reply
    • my utensil crock says

      10.09.2013 at 9:10 am

      Thank you, Deena! Great question.

      They are crispy on the outside where they have touched the oiled pan, and like with anything cooked with oil, the more oil you use, the deeper the crunch will be. But unless you make them very thin, the center will remain a little softer, from the mashed potatoes.

      Reply

Trackbacks

  1. Eat Breakfast Like a Warrior With These Quinoa Recipes - A Sweat Life says:
    11.08.2016 at 6:24 am

    […] Quinoa Breakfast Cakes from My Utensil Crock […]

    Reply
  2. 30 of the Best Quinoa Breakfast Recipes says:
    06.05.2014 at 12:45 pm

    […] 38. Quinoa Breakfast Cakes […]

    Reply

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

Missed you, @katincka! 🥗 Missed you, @katincka! 🥗
Back to cooking on the @breeo - chicken marinated Back to cooking on the @breeo - chicken marinated in yogurt, lemon juice, garlic, and spices; seared on the sear plate and then finished on the outpost (grate). I intended to meal prep for a few days, but this may not last that long 👀
Is it possible that I hadn’t been to Charlottesv Is it possible that I hadn’t been to Charlottesville since 2018? What in the world. @michietavern was even better than I remembered, and so perfect for a big warm meal on an unexpected snow day (those were not flurries, weather app).
Quick & dirty photo of yesterdays #notsaddesklunch Quick & dirty photo of yesterdays #notsaddesklunch - chicken and bacon pineapple fried rice! What on earth. 🍍🍚
Oh wait I wasn’t done. Oh wait I wasn’t done.
Snacks on the Mediterranean 💯 Snacks on the Mediterranean 💯
Now accepting this enormous bowl of hummus to be p Now accepting this enormous bowl of hummus to be present at all of my breakfasts ever. #hummus #israelibreakfast #shabbatdinnerleftovers
Food tour at the Jerusalem Machaneh Yehudah Market Food tour at the Jerusalem Machaneh Yehudah Market 🌯🥐🧆 #machanehyehudahmarket
Serious bread around @old.city.jerusalem Serious bread around @old.city.jerusalem
Lunch @ @gush_etzion_winery (delicious and not jus Lunch @ @gush_etzion_winery (delicious and not just because we were starving from an archaeological dig and a harrowing ATV ride)
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.