Broccoli Cheese Frittata Muffins with Quinoa make a protein-packed snack or grab-and-go breakfast your family will love.
These baked egg muffins have become a favorite in our house. They’re simple to prepare, portable, and satisfyingly filling — especially with quinoa added to the mixture for extra texture and protein. The combination of broccoli and cheese keeps them familiar and kid-friendly, while quinoa adds substance so they work well as an afternoon snack or quick breakfast.
I’ve tried a few variations over time, swapping in ingredients like peas, Parmesan, sausage, or mushrooms. The base method is flexible, so you can customize cheeses, vegetables, or seasonings to suit your family’s tastes. My kids enjoy giving input on new combinations, which makes the process fun and keeps the muffins from becoming boring.
Frittata muffins are straightforward to make and great for meal prep. When baking in a standard 12-cup muffin pan, be sure to grease the cups well with cooking spray or a light coating of oil so the muffins release easily. Let them cool for a few minutes after baking, then run a butter knife around the edges if needed to help pop them out without breaking.
Finding healthy, appealing snacks for active kids can be a challenge. Yogurt, fruit, and cheese sticks are staples in our house, but these egg muffins are a welcome change that can be made in batches and stored in the fridge for several days. They reheat quickly in the microwave or can be eaten cold, making them ideal for busy mornings or after-school hunger.
Have a great week!
Print Recipe
Broccoli Cheese Frittata Muffins with Quinoa
Yield: makes 12 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 1/2 cups cooked quinoa
- 1/2 sweet onion, grated
- 2 cups frozen broccoli florets, defrosted and roughly chopped
- 3/4 cup shredded cheese (about 1/2 cup sharp cheddar + 1/4 cup mozzarella)
- Salt and pepper, to taste
- 8 eggs
Directions:
- Preheat oven to 400°F (200°C). Grease each cup of a 12-cup muffin pan well with cooking spray or oil.
- In a large bowl, combine the cooked quinoa, grated onion, chopped broccoli, shredded cheese, and a pinch of salt and pepper.
- In a separate bowl, whisk the eggs until light and slightly frothy. Pour the eggs into the bowl with the quinoa and vegetables and stir to combine. Spoon the mixture evenly into the prepared muffin cups, filling each about half to three-quarters full.
- Bake for 20 minutes, or until the muffins are set and lightly golden on top. Let them rest in the pan for about 5 minutes before removing to a cooling rack.
Nutritional estimate (via MyFitnessPal): approximately 111 calories / 6 g fat / 7 g carbohydrates / 7 g protein / 1 g fiber per muffin.
Tools needed: a standard 12-cup muffin pan.
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