Mini Ham and Cheese Quinoa Cups

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

1. Preheat oven to 190 degrees.
2. Combine all ingredients in a large bowl and mix to combine.
3. Grease a mini muffin tin with rice bran oil or line with paper and spoon mixture to the top of each cup.
4. 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.
5. To freeze: Place baked cups on a baking sheet then freeze until solid and transfer to a freezer bag.
6. Either have cold, reheat in the oven or in the microwave for 20-40 seconds depending on how many you’re reheating. (not a big fan of microwaves myself, but if you’re pushed for time they’re handy
7. For regular-sized muffin tins: Bake for 25-30 minutes