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Quinoa and Broccoli Brunch Cups

"Eggs and cream mixed with broccoli florets, cooked quinoa, and Cheddar cheese and baked in muffins cups make a perfect brunch offering."
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35 m servings 263 cals
Original recipe yields 6 servings (6 brunch cups)

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F. Coat 6 muffin cups generously with butter.
  2. Beat eggs and cream in medium bowl. Stir in quinoa, cheese, broccoli, onion and garlic salt. Divide mixture evenly into prepared muffin cups.
  3. Bake 19 to 21 minutes or until golden brown. Let stand 5 minutes before removing from pan.


  • Mini Quinoa and Broccoli Brunch Cups
  • Coat 24 mini muffin cups generously with 1 1/2 tablespoons butter. Prepare as directed in step 2. Bake 15 to 17 minutes or until golden brown. Let stand 5 minutes before removing from pan.

Nutrition Facts

Per Serving: 263 calories; 15.7 g fat; 19.4 g carbohydrates; 12.2 g protein; 157 mg cholesterol; 331 mg sodium. Full nutrition

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Read all reviews 5
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This is a very good recipe. The only thing that keeps me from giving it the full 5 stars is the eggs. In my humble opinion, one cup of quinoa can easily handle 5 eggs, maybe six. The amount of c...

Great dish! I was too lazy to make individual muffins, so I used a pie pan and made a quiche equivalent. I also added fresh spinach and used milk instead of cream because that is what I had in t...

If I make this again, I'll add pepper. I was too bland.

Great healthy dish for breakfast or lunch. My 3 and 5 year old children even loved it. I added some elk sausage to a few of them and that was a nice touch. I think the amount of eggs as listed...

I made these to freeze and have on hand for quick mornings that I needed protein. A quick 20 seconds in the microwave to warm them up and run out the door. They are delicious! I altered the r...