

- 12 eggs
- 1 cup cubed ham (you could add sausage, chopped bacon or leave out the meat completely if you wish)
- 1/2 cup green onions, sliced (you can also add more veggies if you want)
- 1/2 cup milk
- 3/4 cup cheddar cheese, shredded
- 3/4 cup mozzarella cheese, shredded
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1 cup cooked quinoa (I have added up to 2 cups of quinoa and they still turn out great if you want to add more)
- 1 pkg. crescent dough (optional--if you are counting calories, just leave this part of the recipe out)
- Cook a 1/2 cup of raw quinoa in 1 cup of water. Let cook on the stove to steam for 10-15 minutes or until they are tender. Remove the quinoa from the heat and let cool. In a large bowl whisk together the eggs, ham, milk, cheese and seasonings. Mix together until the eggs are thoroughly combined. Add the quinoa and mix. Open the crescent dough onto the counter and roll out until pretty thin. Get out two muffin tins and spray with cooking spray. Find a cup with the mouth being about the same size of the bottom of the muffin tins. Cut a circle of the dough and place in the bottom of each tin. If the circle does not fit completely that is okay, it doesn't have to be a perfect measurement. Place a 1/4 cup of the egg mixture into each muffin tin. Bake at 350 for 16-18 minutes, or until the centers are cooked through and the tops are slightly golden brown. Eat these muffins right away or freeze them on a tray for a quick breakfast you can warm in the microwave in a hurry.
I used to make some muffins like these and freeze but I have been wanting a healthier version to use instead…this fits the bill perfectly! Thank you!
Thanks Rachel, I hope you love them like we do! Today I made a different version with some chopped up bacon, a little cilantro, salsa verde and Monterey cheese. They were great and had a hint of Mexican flair. Enjoy 🙂
I plan to make them without using any meat or bread but adding more vegetables
Oh so good!! Thanks for the recipe!!
Thanks Angela, glad to know you liked them 🙂 Come over ANY time for breakfast!!
Tasty! I used 6 eggs, 1 cup each quinoa and ham, a cup of minced red "baby" bell peppers, half a shallot and a bit of oregano and Tony Cachere's Cajun spice mix. Still made 12 muffins. Now I know what I can do with the rest of the red quinoa left over from my Thanksgiving experiment. 🙂 Thanks!
Made these and were really good. Any idea of the nutrition info or better yet the weight watchers points?
Thanks for sharing this wonderful post, It is awesome.
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