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 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 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.
How To Make Quinoa Broccoli Egg Muffins
- 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.
- 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.
- Mix Everything Together – Add all ingredients to a large bowl including cooked quinoa, broccoli florets, chopped ham, cheddar cheese and the beaten eggs.
- 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:
- Avocado mayonnaise
- Hot sauce
- Plain greek yogurt
- Cottage cheese
More Grab-And-Go Breakfast Recipes
- Banana Cranberry Breakfast Cookies – These easy breakfast cookies can be whipped up fast without a lot of fuss.
- Zucchini Spinach Breakfast Quesadilla – You can whip up this easy breakfast idea in under 10 minutes!
- Pancake Mini Muffins – An easy way to cook a batch of pancakes and keep them in the fridge for bite-size snacks.
- Freezer Breakfast Sandwiches – This recipe makes 12 sandwiches and can easily be meal prepped in under an hour – Just grab one from the freezer and pop it in the microwave for the perfect grab-and-go breakfast.
- Baked Oatmeal Breakfast Cups – With banana bread, double chocolate, coconut blueberry, apple cinnamon, cranberry orange and nut butter and jelly, you’re covered for flavor ideas!
Quinoa Broccoli Ham Egg Muffins
- 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.
Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.