Quinoa, Egg, Ham, and Cheese Breakfast Muffins

This is a super-fun and easy way to make eggs in the morning. You can get creative and use different ingredients to suit different tastes. Serve these with a side of fresh fruit for a complete breakfast.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 7 large eggs
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1½ cups cooked quinoa
  • ⅓ cup shredded Parmesan cheese
  • ⅓ cup shredded Cheddar cheese
  • ½ cup chopped scallions
  • ½ cup chopped parsley
  • 10 black olives, sliced
  • ½ lb. breakfast ham, cooked and chopped into small cubes


  • Position a rack in center of oven. Preheat to 400°F. Using cooking spray, coat cups of a 12-cup muffin pan.
  • Add eggs to a large bowl with salt and pepper. Whisk until fluffy.
  • In a medium bowl, combine quinoa, half of the Parmesan and Cheddar cheese, scallions, parsley, olives, and ham.
  • Fill muffin cups about ⅓ full with quinoa mixture. Pour in about ¼ cup eggs into each muffin cup. Sprinkle each with remaining cheese.
  • Bake 20–25 minutes or until golden on top and around edges. Remove cups from pan by carefully sliding a rubber spatula along the sides.