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Mini Ham and Cheese Quinoa Cups

Iowa Girl Eats
4.66K subscribers
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874 views 1 year ago
Mini Ham and Cheese Quinoa Cups are the make-ahead, protein-packed snack or breakfast recipe you've been looking for! These easy to make mini bites can be made then eaten warm, or refrigerated then reheated in the microwave. They freeze well, too! Tasty, cheesy, and perfectly poppable — these breakfast bites are as delicious as they are fun to eat. PRINTABLE RECIPE HERE 👉🏼 https://iowagirleats.com/mini-ham-che... INGREDIENTS: 2 cups cooked quinoa (~3/4 cup uncooked) 2 whole eggs 2 egg whites 1 cup shredded zucchini 1 cup shredded sharp cheddar cheese 1/2 cup diced ham 1/4 cup loosely packed parsley, chopped 2 Tablespoons shredded or grated parmesan cheese 2 green onions, chopped salt and pepper DIRECTIONS: 1. Preheat oven to 350 degrees then liberally spray a mini muffin tin with nonstick spray and set aside. 2. Add all the ingredients to a large mixing bowl then stir to combine. Scoop the mixture to the top of each mini muffin cup then ba …...more
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Mini Ham and Cheese Quinoa Cups
16Likes
874Views
2023Aug 30
Mini Ham and Cheese Quinoa Cups are the make-ahead, protein-packed snack or breakfast recipe you've been looking for! These easy to make mini bites can be made then eaten warm, or refrigerated then reheated in the microwave. They freeze well, too! Tasty, cheesy, and perfectly poppable — these breakfast bites are as delicious as they are fun to eat. PRINTABLE RECIPE HERE 👉🏼 https://iowagirleats.com/mini-ham-che... INGREDIENTS: 2 cups cooked quinoa (~3/4 cup uncooked) 2 whole eggs 2 egg whites 1 cup shredded zucchini 1 cup shredded sharp cheddar cheese 1/2 cup diced ham 1/4 cup loosely packed parsley, chopped 2 Tablespoons shredded or grated parmesan cheese 2 green onions, chopped salt and pepper DIRECTIONS: 1. Preheat oven to 350 degrees then liberally spray a mini muffin tin with nonstick spray and set aside. 2. Add all the ingredients to a large mixing bowl then stir to combine. Scoop the mixture to the top of each mini muffin cup then bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for 10 minutes before removing from the mini muffin tin and transferring to a cooling rack. Eat warm or let cool completely before transferring to a storage container and refrigerating for up to 5 days. 3. To freeze: Place completely cooled cups on a baking sheet then freeze until solid. Transfer to a Ziplock freezer bag then freeze for up to 3 months. Place frozen cups on a microwave-safe plate then heat on high for 20-40 seconds depending on how many mini cups you are reheating. FOLLOW FOR MORE RECIPES! 👍🏼 Instagram:   / iowagirleats   Facebook:   / iowagirleats.  . Pinterest:   / iowagirleats   TikTok:   / iowagirleats  

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Iowa Girl Eats

4.66K subscribers