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These Broccoli Cheddar Quinoa Bites are cheesy, veggie-packed, and perfectly portioned for snacking, meal prep, or lunch boxes. Made with tender broccoli, fluffy quinoa, and two kinds of cheese, they’re flavorful, freezer-friendly, and so satisfying.
Egg bites are a classic grab-and-go recipe, but this quinoa and broccoli twist is one of my favorites. The quinoa adds a protein boost that makes them more filling, and the cheddar melts into every bite for warm, savory goodness. I make them for busy mornings, lunch boxes, and quick snacks, and they always disappear almost as soon as I set them out!
If you love easy, protein-packed breakfasts, try my Breakfast Egg Sandwich or Tortilla Egg Bake for something a little different but just as satisfying.
Recipe Overview
Before You Get Started
A few helpful tips before you dive in:
- Chop the broccoli finely so it blends evenly into the mixture and bakes through without any raw bits.
- Let the quinoa cool before mixing it with the eggs so you don’t accidentally scramble them.
- Spray your muffin tin well. These bites love to stick if you skip this step.
- If adding bacon or ham, cook it first and let it cool slightly before mixing it in.
Ingredients needed
Below is a list of the ingredients I used to make these quinoa egg bites. Full measurements are listed further down in the recipe card.
Variations
→ Add extra protein by mixing in cooked, crumbled bacon or diced ham before baking.
→ Switch up the cheese – sharp cheddar, pepper jack, or Colby jack all work beautifully.
→ For a veggie boost, stir in finely chopped spinach, bell peppers, or zucchini.
→ Serve with a side of salsa or hot sauce for a little kick, or pair with a simple green salad for a light meal.
Common Questions
Yes, just thaw it completely and pat it dry before chopping so the mixture isn’t watery.
You can skip the cheese, but they won’t have the same flavor or texture. Try adding nutritional yeast for a cheesy note.
A generous coating of cooking spray is key. You can also use silicone muffin cups for easy removal.
Yes. If you do not have fresh eggs on hand, you can use egg beaters. You can start with 1/2 cup of egg beaters to replace the 2 eggs, and add in a bit more if the mixture is somewhat dry.
How to Make Broccoli Cheddar Quinoa Egg Bites
Follow these simple steps for bites that turn out golden and delicious:
1️⃣ Cook the Quinoa
Simmer broth and quinoa until tender, then cool slightly so it’s ready to mix.
✏️ Cooling first keeps the eggs from scrambling when added.
2️⃣ Prep the Broccoli
Finely chop broccoli so it bakes through quickly and blends evenly into each bite.
✏️ Thaw and drain well if using frozen.
3️⃣ Mix It Up
Stir the cool quinoa, broccoli, cheeses, seasonings, and eggs until combined.
✏️ If the mixture feels dry, add another egg for better binding.
4️⃣ Fill and Bake
Press the mixture into greased muffin tin cups and bake until golden.
✏️ Cooling in the tin for a few minutes helps them hold their shape.
Storage & Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days – perfect for quick grab-and-go mornings.
- Freezer: Freeze on a baking sheet, then transfer to a bag or container for up to 3 months. Thaw in the fridge overnight.
- Reheating: Pop them in the oven to bring back that little crispy edge, or microwave if you’re in a rush.
- Make-ahead: Bake a batch (this recipe makes 12 bites), let them cool completely, then store in the fridge for up to 4 days or freeze for up to 3 months.
Broccoli Cheddar Quinoa Bites
Ingredients
- Cooking oil spray
- 1 ½ cups vegetable broth
- 1 cup quinoa, uncooked
- 1 small head of broccoli, finely chopped
- 1 cup shredded cheese, cheddar works
- ½ cup crumbled feta cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Kosher salt and ground pepper, to taste
- 2 large eggs
Instructions
- Preheat your oven to 350°F and generously spray a muffin tin with Cooking oil spray. In a saucepan, combine the 1 ½ cups vegetable broth and 1 cup quinoa, then simmer for about 15 minutes, until the quinoa is tender and the liquid is absorbed. Let it cool for 10-15 minutes, fluff with a fork, and transfer to a medium bowl.
- Finely chop the 1 small head of broccoli into small, even pieces and add it to the quinoa.
- Add the 1 cup shredded cheese, ½ cup crumbled feta cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, Kosher salt and ground pepper, and 2 large eggs to the bowl. Stir until everything is well combined. If the mixture seems dry, mix in an extra egg.
- Spoon the mixture evenly into the prepared muffin tin, gently pressing it down. Bake for 18-20 minutes, until set and lightly golden. Let them cool in the tin for a few minutes before removing.
Notes
- Chop broccoli small so it cooks through and blends into each bite.
- Let quinoa cool before mixing to avoid scrambling the eggs.
- Use silicone muffin liners or grease well for easy release.
- Add bacon or ham for extra protein.
- Store in fridge up to 4 days or freeze up to 3 months.
- Reheat in oven for crisp edges or microwave for quick meals.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Egg Recipes You’ll Love
If these Broccoli Cheddar Quinoa Bites are your kind of recipe, here are a few more egg favorites I think you’ll love:
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- Breakfast Burrito Meal Prep
- Meal Prep Breakfast Sandwich
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