I had this whole spiel ready about how real men do, in fact, eat quiche, as demonstrated by Ben who housed nearly a dozen Mini Ham and Cheese Quinoa Cups that resemble wee baby quiche for dinner last night, but then I remembered quiche has a crust and Mini Ham and Cheese Quinoa Cups do not, so in reality they’re more like mini frittatas and well, all was tragically lost.
These 2-bite delights combine whole eggs, egg whites, cooked quinoa, shredded zucchini, cheddar cheese, and diced ham in a perfectly poppable package that contains 3 grams of protein per mini cup, thanks to quinoa and lean ham in the mix. They’re low in calories too, at less than 50 calories a piece.
Did I mention they’re SO DANG CUTE?!
Watch How to Make Them!
Plus, they’re versatile. Like I said, my Mini Ham and Cheese Quinoa Cups contain fresh zucchini, ham and sharp cheddar cheese, because that’s what I had in the fridge, but I can think of a zillion different combos that would be equally as delish:
- Broccoli Cheddar
- Sun Dried Tomato & Pesto
- Mushroom & Swiss
Plus they can be eaten for breakfast, lunch, dinner, or a snack. Is there anything Mini Ham & Cheese Quinoa Cups can’t do?
This easy, gluten-free recipe takes no time at all. Simply combine the ingredients in a bowl.
Mix.
Then add cooked quinoa and mix again.
Liberally spray a mini muffin tin or mini muffin baking pan with nonstick spray, fill the cups up with the mixture, then bake for 20 minutes or until the cups are golden brown around the outside.
Pop them out once cool enough to handle then try not to squeal. These delicious mini quinoa cups are almost too cute to eat.
Almost!
Like I said, you could eat mini quinoa cups for breakfast, brunch, lunch, or dinner – hot or cold. They’re even freezer-friendly. Enjoy, enjoy!
More Mini Quinoa Cups You’ll Love
- Mini Pizza Quinoa Bites
- Mini Mushroom & Swiss Quinoa Cups
- Mini BLT Quinoa Cups
- Mini Egg Bites
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Mini Ham and Cheese Quinoa Cups
Description
Mini Ham and Cheese Quinoa Cups are the perfect, poppable, gluten-free breakfast or snack recipe. Easy, delicious and loved by kids and adults alike!
Ingredients
- 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 loosely packed parsley, chopped
- 2 Tablespoons shredded or grated parmesan cheese
- 2 green onions, chopped
- salt & pepper
Directions
- 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!)
Notes
Adapted from So Very Blessed
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Gina @ Running to the Kitchen 02.16.2012
This is the second post I’ve seen today with baked quinoa..love it! I’m all about the crunch factor when it’s baked. :)
Candy 02.16.2012
I’ve never had quinoa and actually just bought some and I’m going to make these for our breakfast on Sunday. They look sooo good!!
Ashley @ Coffee Cake and Cardio 02.16.2012
These look great! Isn’t it funny how if you turn the food into a cup or a bite our guys suddenly love them? cute!
Clare 02.16.2012
I can’t wait to try these!!
nicole 02.16.2012
How long would you add to the cooking time if you were to make them in a regular muffin cup. I think I could control the portion size better by eating 1 large one instead of 50 million mini ones ;)
Dena @ 40 Fit in the Mitt 02.16.2012
Those look so good. What a unique recipe. Thanks
Michelle (Better with Berries) 02.16.2012
These are so cute and look SO easy to make! I just tried quinoa for the first time and loved it, but haven’t used it again since then. I think it needs to make its way back into my kitchen :-) Thanks for the recipe!
jenny 02.16.2012
i can’t wait to try these. also have been looking for another way to have my quinoa! may be a new staple!
kathleen @ the daily crumb 02.16.2012
these look absolutely fab! love recipes that make tons of leftovers… especially when you can grab and go from the fridge!
Lauren 02.16.2012
These are adorable and look delicious! I’m thinking these would be great on a salad.
Kristen @ Swanky Dietitian 02.16.2012
These are adorable!
I can’t wait to try them out!
Maria 02.16.2012
Love this idea!
Kira 02.16.2012
Can’t wait to make these!
Faith 02.16.2012
I have been looking for other ways to use my quinoa. These look awesome. Can’t wait to try them!
Julia Steele 02.16.2012
I’m always looking for things to do with quinoa too. Genius!
Blog is the New Black 02.16.2012
Love your addition of quinoa!
J3nn (Jenn's Menu and Lifestyle Blog) 02.16.2012
These have springtime written all over them! They look delish. Yum!
Matt 02.16.2012
I would put some chopped up asparagus spears in place of the zucchini and finish them off with a few splashes of Frank’s red hot. Delicious
Michelle 02.16.2012
Thank you- these look great! I whenever cook quinoa I always end up making more than I need, so I love to have recipes for the leftovers!
Andrea - Making It Healthy 02.16.2012
These look absolutely amazing!! I can’t wait to try them.