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.
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Tanya 05.01.2013
These look fantastic! I’ve been struggling with breakfasts lately. I’m wondering, how long would these stay fresh in the fridge?
Iowa Girl Eats 05.05.2013
They stay good for 3-4 days in the fridge!
Lori 04.16.2013
I’m new to DF and just getting use to the GF too. What might I use as a cheese sub? This is the one thing I am grieving most. What ever shall I do w/o cream cheese, cheddar cheese, parm?? :)
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Jess 04.04.2013
Has anyone tried them just using egg whites??
Illi 04.04.2013
THESE ARE BEYONG AMAZING OMG CANNOT THANK YOU ENOUGH
I added a little extra cheese to mine and used tasty cheese instead, also added some self raising flower and used only 2 eggs, SERIOUSLY AMAZE <2
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Cassie 03.27.2013
I made these last night. They are AMAZING! I used a regular size muffin pan (b/c I don’t have a mini) Worked just fine. Cooked for about 35-40 min.(makes 12 perfectly) I am going to make more this weekend and try different variations. Mushroom, Spinach, red bell peppers, asparagus… There are so many was to change it up! And I’m going to sub the ham for bacon. :)
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Laurel T 03.17.2013
These are delicious! I’m not surprised as everything I make off of this blog is! I subbed broccoli for zucchini and cooked them in regular muffin tins for about 25 min – yum! Next time I am going to try with asparagus, goat cheese and sun-dried tomatoes!
Ginny 03.16.2013
These are going to make your life so easy in about a year! I’ve been making them for my fifteen month old since she was about 9 months old. Mixing up the ingredients with whatever is in the fridge! Fantastic on the go meal! Seriously, my can’t live without recipe! Congratulations!
Johnna 03.13.2013
Just stumbled upon your blog through this pinterest pin! Glad I did because your recipes sound so delicious! I love the quinoa!!! :)
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[…] Mini Ham & Cheese Quinoa Cups […]
anne danahy 03.09.2013
Hi – I’m blogging about breakfast this week and found your recipe while looking for healthy make ahead breakfast foods. I’m always looking for ways to use leftover quinoa and I love this idea! Can’t wait to try them!
PS congrats to you!