Fiesta Muffins
Recipe type: Breakfast, Brunch, Snack
Cook time: 
Total time: 
Serves: 12 muffins
This is a great, filling on-the-go breakfast, or snack at any time. Freezes well (individually wrapped, microwaved for 30-45 seconds when ready to eat), and this recipe doubles easily. Play around with cheeses and different add-ins, like chicken, sausage, or veggies.
  • 1 whole egg
  • 2 egg whites
  • 2 c cooked brown rice, short-grain (I love the texture!)
  • 1.5 c cooked quinoa
  • 1 c cheese, shredded (I used monterey jack)
  • 1 can diced green chiles (4 oz) (mild or hot, based on your preference)
  • 1 chicken breast, poached and diced small
  • ½ t cumin
  • ¼ t kosher salt
  • ¼ t freshly ground black pepper
  1. Heat the oven to 400 and spray a 12-cup muffin pan with cooking spray.
  2. In a medium bowl, beat the egg and egg whites. Add the remaining ingredients and stir well.
  3. Distribute evenly in the 12 muffin cups {I use a large cookie scooper to portion}.
  4. Bake for 25 minutes, or until set - they will sizzle a little. YUM.
  5. Let cool in the pan.
  6. You might want to run a plastic knife around the edges before you try to pop them out.
Once the grains and chicken are cooked, this is a really fast recipe to throw together!
Recipe by My Utensil Crock at