Prep 20 mins
Cook 20 mins
This recipe is copied from Iowa Girl Eats blog & it is so good I wanted to share it here. It is very adaptable to substituting ingredients for what you have on hand or for your preferences. They freeze very well. I take 3 out of the freezer, microwave till warm & nestle them on top of a bed of chopped fresh spinach which is drizzled with a little vinaigrette. Adding a little hot sauce on the cups is great if you like it - I do! Enjoy!
- 2 cups cooked quinoa (about 3/4 cup uncooked)
- 2 eggs
- 2 egg whites
- 1 cup shredded zucchini
- 1 cup shredded sharp cheddar cheese
- 1⁄2 cup diced ham
- 1⁄4 cup chopped parsley
- 2 tablespoons grated parmesan cheese
- 2 green onions, sliced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Preheat oven to 350 degrees. Add all ingredients to 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 a least 5 minutes in the tin before eating. Do not under bake or they won't come out of the pan.