A few of you might remember those tasty little egg quiches that you sampled in clinic?  Well, here is the recipe!  They are amazing and I encourage you to try them with the sample of Quinoa (keen-wa) that we gave out.  They freeze well and heat up in a few seconds in the microwave for something quick!

Mini Ham & Cheese Quinoa Cups pack a protein punch, and are perfectly poppable!

Ingredients (makes 28 mini cups)

• 2 cups cooked quinoa (about 3/4 cup uncooked)
• 2 eggs
• 2 egg whites
• 1 cup shredded zucchini
• 1 cup shredded part skim mozzarella or feta cheese
• 1/2 cup diced ham, turkey sausage (browned and drained), or Morning Star Veggie sausage patties crumbled
• 1/4 cup chopped parsley
• 2 Tablespoons grated Parmesan cheese
• 2 green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• 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 at least 5 minutes in the tin before eating. Do not underbake or they won't come out of the pan