Quinoa Egg Cups with Spinach and Ham

If there’s one thing I love in the morning, it’s a hot breakfast involving eggs, meat, vegetables and a side of fresh fruit.  However, I don’t have that kind of time and really love finding easy breakfast ideas with eggs.  These quinoa egg cups are also sturdy protein breakfast muffins you can make ahead of time

Everyone Loves Egg Dishes for Breakfast

These little quinoa egg cups are actually quite filling.  They have all the deliciousness of ham, eggs and cheddar, with spinach and quinoa to round them out.  When I first made them, I had visions of tasty breakfasts for a full week.  Not so much.  They were gone in 2 days flat.  That’s how delicious they are.

If you came here via the google, you already know that this isn’t the only quinoa egg cup recipe that’s out there.  The biggest difference between mine and the rest is that I cook the quinoa first, instead of using it for a crust.  

However, since quinoa as a crust sounded interesting, I did more experimenting later and came up with another quinoa breakfast recipe involving quinoa as a crust for a quiche.

More Quinoa Breakfast Recipes

I’ve since carried this trend forward a little more and have a skillet version using red quinoa, eggs and sausage.  It’s enough to feed six hungry people and all takes place in one cast iron pan.

This recipe for quinoa egg cups makes just enough (18) to fill a regulation size cupcake pan.  One thing to watch out for with muffin tin eggs is that they can stick in a ridiculous way.  So use plenty of nonstick cooking spray!

The big question is, can you freeze egg muffins?  As with any dish that you freeze, the thawed version won’t be the same, but it is possible.  Let the muffins cool completely so that they don’t sweat in the freezer.  You’ll be able to reheat them later in the microwave.

Quinoa Egg Cups with Spinach and Ham
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A great protein packed breakfast egg muffin the whole family will love

Course: Breakfast
Servings: 12 Muffins
Author: Tony Bailey
Ingredients
  • 6 Eggs
  • 1/4 cup Milk
  • 1 Cup Cooked Quinoa
  • 1/2 cup Ham small dice
  • 1/2 cup Red Onion small dice
  • 1 cup Cooked Spinach Cooked frozen chopped spinach works best
  • 1/2 cup Cheddar Cheese shredded
Instructions
  1. Preheat your oven to 350 degrees
  2. Gently beat the eggs and mix in the milk. Lightly season with salt and pepper
  3. Add the quinoa, ham, onion, spinach and cheese to the bowl and fold in.

  4. Fill each hole of a well greased muffin pan just about 3/4th full

  5. Bake for 20 minutes.

6 Comments

  1. I need these egg quinoa cups and a bloody mary stat!

  2. Just made these…. soooooo delish!!!!!!!! Thanks for sharing

  3. Brittney Dargusch

    What's the serving size and calories per serving

    • Regrets, I don't have any calculation on nutritional information. I'd estimate they are about 3-5 ounces each based on size and have about 1/3 of an egg on average (if you make 18).

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