2 cups cooked quinoa
4 egg whites
1 medium zucchini, shredded (about 1 cup)
1 cup shredded Colby jack cheese
½ cup finely diced ham (I diced nitrate free sliced ham)
1 tablespoon Mrs Dash SW Chipotle seasoning
1 jalapeno, finely diced
Preheat oven to 350°F. Prepare 2 mini muffin pans with cooking spray.
Combine ingredients in a large bowl and mix with a spoon to combine. Spoon mixture into muffin cups, filling to the top of each cup. Bake for 15-20 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.
Serve and enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
Recipe developed by Donna Elick - The Slow Roasted Italian
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