Brett and I have been needing a new breakfast routine, something quick and easy to grab before the gym (or after). I had some leftover quinoa from a dinner last week and thought I’d try these Cheesy Ham and Quinoa Egg Cups. They are soooo good! The aren’t going to last more than a couple of days so I already plan on making more, asap. This batch made a dozen egg cups and after eating one, I popped the rest into the freezer. We’ll just zap ’em quick for breakfast in the mornings!
These would make a great addition to Christmas morning brunch…or any holiday brunches your hosting this time of year!! We like them with a little salsa, but you could also serve them warm with sour cream. They’re the perfect two bite breakfast…..but you might want like 10!
Cheesy Quinoa and Ham Egg Cups
Yield 12
Ingredients
- 12 egg whites (can use half egg whites, half whole eggs)
- 1 cup cooked quinoa
- 1/2 cup chopped ham
- 1/4-1/2 cup shredded cheese
- 2 tbsp low fat milk (or almond milk)
- 1/4 cup salsa
- salt and pepper to taste
Instructions
- preheat oven to 350.
- spray a muffin tin or line with liners.
- in a large bowl whisk egg whites together. stir in quinoa, ham, salsa, cheese, a dash of salt and pepper, and milk (or almond milk)
- pour into prepared muffin pan, sprinkle a little more cheese on tops.
- bake at 350 for 20 minutes or until cooked through and cheese on the top is melted!
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