Breakfast Zucchini Cups with Ham and Cheese
These on-the-go Ham, Cheese and Zucchini Breakfast Cups are the ideal weekday breakfast bites for your busy schedule. Try them with our Success® Tri-Color Quinoa and enjoy!
Ingredients
- 1 bag Success® Tri-Color Quinoa
- nonstick cooking spray
- 1 cup shredded Cheddar cheese
- 1 cup shredded zucchini
- 1/2 cup diced ham
- 2 eggs
- 1/4 cup egg white
- 1/4 cup sliced green onion
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Cook up a batch of these Ham, Cheese and Zucchini Breakfast Cups and enjoy a week’s worth of tasty, easy, on-the-go breakfasts. Made with green onions, Cheddar, ham and quinoa, these cute, savory cups are guaranteed to improve even the busiest of mornings.
Step 1
Prepare quinoa according to package directions. Preheat oven to 350°F.
Step 2
Coat a 12-cup muffin tin with nonstick cooking spray.
Step 3
Combine 1 cup shredded Cheddar cheese, 1 cup shredded zucchini, 1/2 cup diced ham, 2 eggs, 1/4 cup egg white 1/4 cup sliced green onion, 1/2 tsp salt, 1/4 tsp black pepper in a large bowl. Stir to mix well. Spoon batter into prepared muffin tin.
Step 4
Bake for 25 minutes. Allow to cool for 5 minutes, then remove to a wire rack to cool completely.
Recipe Video
A Week’s Worth of On-The-Go Breakfasts
If you like ham and cheddar scrambled eggs, we guarantee you’ll love these Ham, Cheese and Zucchini Breakfast Cups. With zucchini in the mix, these are a complete, balanced meal sure to get you going in the morning.
Perfect for Sunday meal prep, these are the kind of breakfast snacks you’ll want to stock up on to enjoy throughout the week. Since one batch makes 12 cups, you’ll have plenty to enjoy!
With shredded zucchini, green onions, sharp Cheddar cheese and diced ham, this recipe is like an all-in-one omelet. Additionally, you’ll enjoy the whole benefits of our Success® Tri-Color Quinoa.
Composed of a medley of red, black and white quinoa, our Success® Boil-in-Bag Tri-Color Quinoa makes these breakfast cups a breeze to make. Simply precook your quinoa, prep a 12-cup muffin tray and combine all of the ingredients. Then, divide them up and bake in the oven for about 25 minutes.
After they’ve cooled down, these cups can be stored in the fridge for up to one week. Or, you can stash them in the freezer for days when you’re too busy to get breakfast on the table. Whip up these cheesy, egg-based cups and you’ll have a week’s worth of breakfasts ready to go!
Looking for a seafood dinner option? Try our fried rice and shrimp.
