Mini Ham and Cheese Quinoa Cups are a poppable gluten free breakfast or snack recipe. Super easy and loved by both kids and adults!
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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, thenbake for 20 minutes or until the cups are golden brown around the outside.
Pop them out once cool enough to handle then trynot 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
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5/5 (23 REVIEWS)
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
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 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 muffinsmyself, 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.
Video
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579 Comments
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Cherie Walker 04.28.2024 These are by far the best quinoa egg bites I have made. Cannot wait to try the BLT bites. I am concerned about the tomatoes causing them to be watery, any suggestions?
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- Kristin 04.29.2024
Oh I’m so happy to hear that, Cherie! As long as you de-seed the tomatoes, those never come out watery.
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- DIANE Y BELANGER 04.01.2024
I LOVE YOUR RECIPE THERE ARE SO SIMPLE AAND VERY HEALTHY
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- Kristin 04.02.2024
I’m thrilled to hear it, Diane!!
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- Robin walters 01.08.2024
Love your recipes.
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- Kristin 01.09.2024
Thank you, Robin!!
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- Eilee Boylan 11.17.2023
Absolutely delicious. Made less than twenty-four though.
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- Kristin 11.20.2023
I’m so glad you loved them Eilee!
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- Sandra L Sheets 11.06.2023
Could the mini Ham and Cheese cups be baked in a regular muffin tin, just longer?
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- Kristin 11.06.2023 See AlsoCurried Chickpeas with Spinach
Yes, that’s fine! :)
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- Bobbi 08.11.2023
Can you tell me the fiber content of these mini muffins.ham an zucchini Quinoa muffins.
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- Stephanie 04.13.2023
These are so delicious! My three small kids devour these and I think I’ll make a double batch to freeze next time. I use a silicon mini muffin pan which works well.
5
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- Kristin 04.14.2023
I’m so glad they’re a hit with your kids, Stephanie! Thank you so much for your feedback and recipe rating!
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- Dale 04.04.2023
These things stick like crazy, even with heavy pan spray
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- Kristin 01.05.2024
Hi Dale! You might want to try a silicone muffin pan if you have issues with sticking!
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- yamika 03.17.2022
These Mini Ham and Cheese Quinoa Cups seems super delicious , Will love to try these . My kids gonna love this one . Thanks for sharing this one .
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- Kristin 03.18.2022
They are definitely kid-approved – I hope they’re a hit!
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- Lynn S 11.28.2021
These look perfect for a holiday brunch. What are the instructions for thawing, reheating if frozen? Thanks for all of your delicious recipes.
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- John 08.07.2021
Stellar!! thank you
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- Patsy 08.05.2021
Do you need to remove any of the moisture from the zucchini before mixing?
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- suzanne 07.25.2021
I made these delicious mini quiches/frittatas about 2 years ago. They are quick to make and mine take about 17 mins to cook. They are my go-to for breakfast. I will make these for-ev-a! Thanks so much.
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- Kristin 07.26.2021
I’m so glad this recipe has stood the test of time for you, Suzanne! I really appreciate you taking the time to leave a note and recipe rating!
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- Amber 07.17.2021
OMG! These are amazing! I cooked them as full size muffins and 25min was perfect for me. I love this recipe, thank you so much for sharing it!
5
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- Kristin 07.23.2021
Fab!! So glad this was a hit for you, Amber! Thanks for the tip on the full size cup, too!
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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