Ham n’ Quinoa Hash with Baked Eggs

EGGS. QUNIOA. and MEAT. Win-win-win situation here folks. This recipe uses leftover ham…and would be PERFECT for a Christmas morning brunch…and a great way for you to use up your leftover ham from your Christmas dinner. 

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
Author: Lee Hersh
Yield: 4 servings 1x


  • 2 medium size sweet potatoes, diced
  • 1/2 yellow onion, finely diced
  • 1/2 cup cooked quinoa (1/4 cup uncooked + 1/2 cup water)
  • 1 cup diced ham, precooked
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • toppings: avocado and fresh parsley


  1. 1. First preheat oven to 350.
  2. 2. Next, in a large sauce pan (with NO plastic or silicon on it), heat about 1 tablespoon olive oil. Then, over medium/high heat, saute onions and sweet potato for about 5 minutes. Turn heat down to medium and let cook for about 7-10 more minutes (you should be able to pierce sweet potato with a fork). Season with salt and pepper. If needed- add more olive oil.
  3. 3. With about three minutes left of sautéing, add in diced ham and cooked quinoa.
  4. 4. Crack 5-8 eggs on top and season with additional salt and pepper. Place entire pan into oven at cook at 350 for about 30 minutes, or until the eggs are as cooked as you like them.


  • Nutrition Information includes 6 eggs


  • Serving Size: 1/4
  • Calories: 261
  • Sugar: 3
  • Sodium: 975
  • Fat: 15
  • Carbohydrates: 14
  • Fiber: 2
  • Protein: 16


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