These little ham and egg cups make a perfect on the go breakfast or snack option! Packed with protein and gluten free, they also freeze very well!
16oz (1 small container) liquid egg whites
2 whole eggs
2 cups cooked quinoa (approx 3/4-1 cup uncooked)
1 cup shredded cheddar cheese or cheese of your choice
1/4 cup shredded parmesan cheese
1 cup diced ham steak
1/4 cup fresh parsley, chopped or 2 tbsp dried parsley
4-5 green onions (scallions) chopped
Salt and pepper to taste
1. Preheat oven to 350 degrees. spray 2 muffin tin trays with EVOO or coconut oil spray
2. Combine all ingredients in a bowl and mix well
3. Fill 18 muffin tins. Bake for approximately 30 min. Muffins are ready when slightly golden brown.
4. Cool and divide into individual baggies for freezing or refrigerating.
Recipe adapted from Iowa Girl Eats recipe