Make a batch of these Ham, Cheese and Zucchini Breakfast Cups and enjoy five-star on-the-go breakfast bites. Made with green onions, cheddar, ham, and quinoa. Guaranteed to shed a little light on your morning commute – albeit train, bike, or automobile.
Prepare quinoa according to package directions. Preheat oven to 350°F.
Coat a 12-cup muffin tin with non-stick cooking spray.
In a large bowl combine all ingredients. Divide mixture into prepared pan.
Bake 25 minutes. Cool 5 minutes and remove from pan.
Mmmmm, ham and cheddar scrambled eggs. Is there anything better than this breakfast combo? Well, when you add shredded zucchini to the mix, yes, there is – these Ham, Cheese, and Zucchini Breakfast Cups.
Perfect for a Sunday weekly prep, these are the kind of breakfast snacks you’re bound to stock up on and enjoy throughout the workweek. The best part is, one batch makes about 12 servings, offering up two cups each morning, with a few to spare.
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 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 stay, stored in the fridge for up to one week. How great is that? Whip up these cheesy, egg-based veggie cups and enjoy a week’s worth of breakfast – In the Bag!