Mini Ham and Cheese Quinoa Cups
Try this Mini Ham and Cheese Quinoa Cups recipe, or contribute your own.
Try this Mini Ham and Cheese Quinoa Cups recipe, or contribute your own.
- Carbohydrate 11.2744384650403 g
- Cholesterol 7.6782142857564 mg
- Fat 3.01272661888361 g
- Fiber 1.27727741480634 g
- Protein 4.79380859490928 g
- Saturated Fat 1.29505551903793 g
- Serving Size 1 1 Serving (41g)
- Sodium 97.9484825947998 mg
- Sugar 9.99716105023399 g
- Trans Fat 0.188967219968744 g
- Calories 91 calories
Step-by-step
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix to combine.
- Liberally spray a muffin tin with non-stick spray and spoon mixture to the top of each cup.
- Bake for 25-30 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.
- 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.
Written measurements rarely communicate how moisture content alters structural integrity in baked grains. Shredded zucchini retains considerable water that can destabilize egg proteins if added directly without extraction, meaning excess liquid must be squeezed out through a clean dish towel before mixing. Achieving proper binding requires combining whole eggs and egg whites thoroughly with cooked grains while the quinoa remains slightly warm to absorb seasonings efficiently.
Baking and Demolding Dynamics
Muffin tins demand thorough lubrication with non-stick spray, reaching deep into the corners to prevent the sharp cheddar and parmesan from fusing the baked mass to the metal. Operating an oven preheated strictly to 350 degrees Fahrenheit ensures the exterior develops a golden-brown perimeter within twenty-five to thirty minutes while the interior sets completely. Allowing the portions to rest inside the tin for five minutes permits the internal starches to firm up, making extraction clean rather than crumbly.
- Use pre-cooked, cooled quinoa to prevent the hot grain from prematurely cooking the raw eggs in the mixing bowl.
- Substitute fresh ham with cured prosciutto at a one-to-one ratio, keeping in mind that salt levels will increase significantly.
- Store fully baked and cooled portions in a single layer on a baking sheet in the freezer until solid before bagging them together.
