So back to the recipe. These cups are kind of like little mini frittatas in single serving ramekins. I modified IGE's recipe slightly. I used turkey bacon instead of ham, and I decreased the recipe slightly. I ended up with 4 single servings (she made her's in mini muffin cups for a bite-sized version), although I ended up eating 2 because I was going to be working out in a few hours and didn't want to be hungry. If you are making other items for brunch I think one cup would be enough, but if you are just eating this for breakfast or brunch, you might want two (or find bigger ramekins!).
This was so very tastey and adding the Quinoa to the eggs helped to make it a more fulfilling meal. I think it would be great for breakfast, lunch or dinner...and especially good for brunch!
Bacon & Cheese Quinoa Cups
- 1 cup cooked quinoa (read package to determine cooking directions
- 1 egg
- 2 egg whites
- 1/2 cup zucchini, shredded
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup cooked turkey bacon
- 2 Tablespoons parmesan cheese
- salt & pepper to taste
Preheat oven to 350 degrees.
First make quinoa based on package directions. Then combine all ingredients in a large bowl and mix together. Liberally spray ramekins with non-stick spray and spoon mixture to the top of each cup (they won't puff up too much so you can leave only about 1/4 of an inch at the top). Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes and enjoy!