Melissa Decoteaux

Awesome recipe overall but I did make some minor improvements using others’ suggestions. I use a packet of powdered chicken bouillon while cooking the quinoa. I used mixed red and white quinoa for varied texture. I whisked together 2 tbsp olive oil with 1 Tbsp lemon juice and 1 tbsp white wine vinegar and salt & pepper before adding the remaining ingredients and tossing to coat. Definitely did not need 1/2 cup of oil! Amazing flavors when combined & very satisfying.

So glad I found this recipe! I wanted something I could prep ahead for a hot breakfast & these are definitely a keeper. In order to make 6 muffins I did need to use a jumbo muffin tin and cook time for me was about 22 mins in a convection oven at 325F. I made some heavy alterations to the recipe to make it more diet friendly. My version came out to 136 kcal/muffin. I made the following adjustments/substitutions: skim milk; reduced fat mozzarella; 15g total grated Parmesan in place of all gouda; one slice of bacon per muffin instead of 2; replaced ham with a sauté of 1 medium zucchini, 1/2 large onion, 1 tsp olive oil and 1 clove garlic; omitted melted butter. Love how customizable this recipe is & will definitely be making it again soon!

Great simple recipe for a tasty treat! I made some minor adjustments after reading reviews. I prebaked the bottom layer for ten minutes to avoid a soggy bottom. I used the full amount of cream cheese and sugar in the filling but added two eggs and 1/2 tsp lemon extract for additional flavor and to lighten up the middle. I used a full half cup of butter on top with the amount of sugar and cinnamon stated and it came out beautifully! The butter and sugar caramelized to a nice crust, I would not recommend cutting it back. I also used sweet Hawaiian crescent rolls instead of plain. Super tasty & look nice. Will definitely make these again!