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Ham and Cheese Quinoa Muffins

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  • Prep 20 min
  • Total 40 min
  • Ingredients 10
  • Servings 12
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These ham and cheese quinoa muffins are one of our favorite breakfasts. Quinoa is so delicious that I literally use it whenever possible! I add it to salads, instead of rice, and sometimes, if I have guests and I can’t think of what to serve as an appetizer, I make these delicious bite-sized ham and cheese quinoa muffins and serve them with sauce. Whenever someone asks me what they’re made of, they don’t believe they’re actually eating quinoa. The best thing is that you can come up with a ton of different combinations.
by Jeannette Quiñones Cantore
Created Nov 14, 2016
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  • 1 1/2 cup water
  • Cooking spray
  • 3 cups cooked quinoa (1 cup uncooked)
  • 1 teaspoon olive oil
  • 10 eggs
  • 1 1/2 cup cheddar cheese
  • 1 piece of ham, cubed
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons parmesan cheese
  • Salt


  • 1
    Preheat the oven to 350°F. Spray a muffin tin with cooking spray.
  • 2
    In a pot, boil 1 1/2 cup water, and add quinoa, 1 teaspoon oil and salt to taste, cook for 20 minutes over low heat. Stir with a fork to combine.
  • 3
    In a medium-sized bowl, mix the ham, cheese, egg and parsley.
  • 4
    Add the quinoa and stir again.
  • 5
    Pour the mixture into the tin. It will be much easier if you use a 1/2 cup container. Bake at 350°F for 20 - 25 minutes.

Expert Tips

  • tip 1
    You can always substitute or add any ingredients you want, such as grated green zucchini or broccoli. Also, you can use just the egg whites.

Nutrition Information

No nutrition information available for this recipe
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