Mini Ham and Cheese Quinoa Cups
Try this Mini Ham and Cheese Quinoa Cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 28
- 2 eggs
- 2 green onions chopped
- 2 egg whites
- salt & pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded zucchini
- 2 cups cooked quinoa (about 3/4 cup uncooked)
- 1/2 cup diced ham
- 1/4 cup loosely packed parsley chopped
- 2 tablespoons shredded or grated parmesan cheese
- Carbohydrate 0.728491402113074 g
- Cholesterol 7.25466017478937 mg
- Fat 1.8698736808546 g
- Fiber 0.0756750331857942 g
- Protein 2.59797980650976 g
- Saturated Fat 1.08209034762938 g
- Serving Size 1 1 Serving (25g)
- Sodium 100.344698270375 mg
- Sugar 0.65281636892728 g
- Trans Fat 0.105902092894699 g
- Calories 30 calories
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin. To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag. Microwave for 20-40 seconds depending on how many you're reheating. For regular-sized muffin tins: Bake for 25-30 minutes (Note: I have not tested full-sized muffins myself, although several readers have left comments saying this works!)
