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!

Awesome recipe for meal preps. I make this for my husband with honey sriracha glazed turkey meatballs and get 4 huge servings.

Great flavor in this dish. Texture was a bit wet but that was exactly what I was looking for to make as meal prep for my husband’s dinners (which he has to reheat at work). My only change to the recipe was that I tripled the amount of Cajun seasoning and it ended up having an amazing flavor. Wouldn’t change a thing! I made a double batch and it produced roughly 20 cups total so the recipe’s servings are likely a heavy cup each.

Very moist & tasty! I got exactly 15 muffins and they cooked for the 25 mins as indicated. I chose to omit the maple flavor and used Splenda instead of Stevia. I also added 1/2 tsp salt bc I’ve never seen any baked good made without it. Otherwise I made them exactly as instructed and think they’re great! I used another site to build the recipe exactly as I made it and my calorie count per muffin was quite a bit higher at 144 calories so I think that can vary quite a bit depending on your bananas and brands. But mine also had more protein at nearly 5g. Will definitely make these again!