Quinoa Broccoli Ham Egg Muffins

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

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

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.

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