I’m alive!!!! I apologize for taking off what seems like forever from blogging. What I loved most about blogging was that it felt like a fun hobby for me. When wedding planning was in full swing, blogging started to feel more like an added stress unfortunately. So I figured it was the right thing to do to step away for a bit. And I feel so much better!!

So where did I leave you guys…oh yeah, I GOT MARRIED!!!

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On September 13th, I married this handsome guy!

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The day seemed to fly by in super speed (why doesn’t work go by as fast ;)) so I tried to take it all in. My uncle who is videographer offered to do our wedding video so I can’t wait to see!!

Now let’s get to a cheesy and delicious post! As I mentioned in the past, I am part of the Cabot Cheese Board. Meaning, I am one lucky gal!

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For Halloween Cabot sent me darling seriously sharp cheddar minis to give out to treat or treaters. Unfortunately, we didn’t get as many as we hoped so we were leftover with a few cheeses. But, that did work in our favor for this delicious recipe.

This recipe idea ignited after reading Iowa Girl Eat’s mini ham and cheese quinoa cups.

I decided to put my own spin on them based on what I had at home. I also decided to layer them for a different take. I had one for breakfast this morning. So tasty!

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Spinach and Cheddar Quinoa Cups (adapted from Iowa Girl Eats)

Ingredients:

  • 2 cups cooked quinoa (about 3/4 cup uncooked)
  • 6 eggs
  • 1 cup spinach, chopped thin
  • 1 cup Cabot shredded sharp cheddar cheese
  • 1 teaspoon butter
  • ½ cup white onion, diced
  • 2 green onions, diced
  • salt and pepper, to taste

Directions:

Preheat oven to 350 degrees.

Start by cooking quinoa per package directions. In a separate pan, sauté onions and garlic in butter (or oil). Sauté for about 10 minutes and add onion mixture to cooked quinoa.

Spray muffin tins with non-stick spray and a spoonful of quinoa mixture in each cup. IMG_1040 IMG_1044

Next add, spinach and green onion layer, and top with cheddar cheese. Follow with the last layer of beaten egg, filing each tin to the top.

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Bake for 25 to 30 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from tin.

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To reheat them throughout the week (which is what I plan to do) just pop them in the microwave for 20 seconds and you are good to go! Don’t you just love easy breakfasts!

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What is your favorite easy breakfast?

Disclaimer: I received Cabot cheese samples as being a part of their Cabot cheese board. All opinions are honest and my own.

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