Main Dishes

Mini Quiches – Quinoa Ham and Cheese

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One KEY tool in my weigh-loss journey is weekly food prep. It is a life saver and without it I would be more likely to eat something unhealthy. Don’t the Boy Scouts say something about being prepared… It’s true for weigh loss too!

Today I’m sharing one of my favorite breakfasts! This is a super high-protein breakfast that keeps well in the fridge. The recipe is simple and quick too! Perfect for busy mamas!  Do you meal plan or do weekly food prep?

Quinoa Mini Quiche

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By Donna Shenk Serves: 6
Prep Time: 10 Cooking Time: 12

These healthy quinoa mini quiche are delicious! They are great to make ahead and freeze well for easy breakfasts on the go.


  • Coconut oil
  • 4-5 eggs
  • 1 cup cooked quinoa
  • 3 slices ham
  • ¼ cup cheese of your choice - I use mature cheddar
  • Optional: minced red or green peppers, green onions
  • Salt
  • Pepper
  • Basil, Thyme or other spices (I mix it up and use whatever I have on hand.



Pre-heat oven to 325.


Grease your muffin tins with coconut oil (or oil of your choice)


Beat your eggs first


Stir in quinoa.


Fold in ham and cheese, optional vegetables and herbs.


Fill each muffing tin ½ way.


Bake for 10-12 minutes until puffed up and starting to look dry on the top.


Cool before packaging.


I store these in the fridge for the week and just re-heat them each morning


Silicone 12-Cup Muffin Pan   – Currently 50% off

White Quinoa


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Hey Donna