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Quinoa Ham Broccoli Egg Muffins

Quinoa broccoli ham egg muffins are gluten-free and nut-free. These savory breakfast muffins can be put together using a few simple ingredients and cooked quinoa as the base. This recipe is a great way to eat healthier at breakfast.

quinoa broccoli egg muffins stacked on a plate

Quinoa Broccoli Ham Egg Muffins

Quinoa broccoli egg muffins are made with all the classic ingredients including eggs, broccoli, and ham. But instead of using flour, this recipe uses cooked quinoa as the base. The result is a high-protein muffin that will provide more energy for your day! This recipe makes 12 muffins and can easily be meal prepped in under 30 minutes.

If you like easy grab-and-go breakfast ideas, then try my 6 Healthy Overnight Oat Recipes!

quinoa breakfast muffins cooked in a muffin pan

Quinoa Broccoli Ham Egg Muffin Ingredients

  • Quinoa – These muffins use 2 cups of cooked quinoa.
  • Eggs – You’ll need 6 eggs for the recipe.
  • Cheddar Cheese – You can use grated cheddar cheese or any other kind like mozzarella, marble, etc.
  • Broccoli – You’ll need one cup of broccoli florets, chopped into tiny pieces.
  • Ham – This recipe uses 1 cup of ham.
  • Spices – To flavor these muffins, you’ll need garlic powder, onion powder, dried parsley, salt and pepper.
three quinoa breakfast muffins stacked on top of eachother

How To Make Quinoa Broccoli Egg Muffins

  1. Cook The Quinoa – First you’ll need to cook the quinoa. For this recipe you’ll need 2 cups of cooked quinoa. This is about ⅓ cup dry quinoa + 1 ⅓ cup water to make. But I like to make a bigger batch of quinoa for lunches and dinner throughout the week.
  2. Beat The Eggs – In a medium bowl, beat 6 eggs with a fork. Stir in the garlic powder, onion powder, dried parsley, salt and pepper.
  3. Mix Everything Together – Add all ingredients to a large bowl including cooked quinoa, broccoli florets, chopped ham, cheddar cheese and the beaten eggs.
  4. Add To Muffin Pan – Scoop the mixture into a muffin pan. Bake at 350°F for 22-25 minutes.

When you’re ready to eat, just grab one from the freezer and pop it in the microwave for the perfect grab-and-go breakfast.

Sauce Ideas To Serve With

I like to spread a bit of avocado mayonnaise onto my quinoa muffins, but you could use any sauce you’d like. Here are a few ideas:

  • Salsa
  • Avocado mayonnaise
  • Hot sauce
  • Plain greek yogurt
  • Cottage cheese
close up of broccoli quinoa muffins in a muffin pan

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Quinoa Broccoli Ham Egg Muffins

Quinoa broccoli ham egg muffins are gluten-free and nut-free. These savory breakfast muffins can be put together using a few simple ingredients and cooked quinoa as the base.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 12 mufifns
Calories: 128kcal

Ingredients

  • 2 cups cooked quinoa
  • 6 eggs
  • ½ tsp garlic powder
  • ½ tsp dried parsley
  • ¼ tsp onion powder
  • salt and pepper - to taste
  • 1 cup raw broccoli florets - chopped small
  • 1 cup chopped ham
  • ¾ cup grated cheddar cheese - or mozzarella

Instructions

  • Preheat the oven to 350°F.
    Cook quinoa according to package instructions (⅓ dry quinoa + 1 ⅓ cup water will make about 2 cups cooked quinoa).
  • Beat 6 eggs with a fork in a bowl.
  • Mix in the garlic powder, onion powder, dried parsley, salt and pepper.
  • Add the cooked quinoa, broccoli florets, chopped ham, and cheddar cheese to a large bowl.
  • Add the egg mixture and stir everything together.
  • Spray a muffin pan with nonstick cooking spray. I use avocado oil spray.
  • Scoop the quinoa mixture into each muffin cup. Sprinkle the tops with more cheese if desired.
  • Bake for 22-25 minutes. Let cool 10 minutes, then transfer to a rack to cool completely.
  • These muffins can be stored in the fride for up to 1 week, or freezer for up to 3 months.
    To Serve: Wrap one in a paper towel and reheat in the microwave for 1-2 minutes. Serve with salsa, avocado mayonnaise or any other sauce you enjoy.
Nutrition
Calories: 128kcal | Carbohydrates: 7g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 218mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.

If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.

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