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Mini Broccoli Cheddar Potato Cups

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 40 cups
Calories:

Ingredients

  • 1 1/2 C cooked quinoa approx 1/2C uncooked
  • 2 potatoes skins on (or 2 cups of pre-shredded potatoes)
  • 3/4 C chopped broccoli florettes
  • 2 eggs
  • 1 C shredded cheddar
  • 1/2 C smoked julienned sundried tomatoes chopped
  • 1 TB fresh chives chopped

Instructions

  • Preheat oven to 375ºF
  • Prepare quinoa according to package directions.
  • While quinoa is cooking, shred potatoes using a food processor.
  • Once quinoa is ready, combine in a large bowl with shredded potatoes, broccoli, and eggs. Mix until well combined.
  • Add cheddar, sundried tomatoes, and chives.
  • Spoon mixture into a greased mini muffin tin.
  • Bake for 15 minutes at 375ºF.
  • Once done, remove from oven and allow to cool 5 minutes. Potato Cups will firm up as they cool.

Notes

No time to shred potatoes? Buy the pre-shredded version in the frozen section of your store.