Mini BLT Quinoa Cups are the perfect bite-sized gluten-free snack, breakfast, lunch, or dinner recipe! Quick, easy, and full of protein.
Although I’ve never been a big BLT girlie — I always feel like they’re missing something? — when it comes to Mini BLT Quinoa Cups, I cannot get enough!
Based on one of my most popular recipes to date, Mini Ham & Cheese Quinoa Cups, Mini BLT Quinoa Cups combine protein-packed, cooked quinoa with bacon, spinach, fresh tomato, and cheese, for an irresistible twist on the classic BLT sandwich.
Plus, check out their sweet, mini size – squee!
Bake these 2-bite Mini BLT Quinoa Cups for a filling breakfast, or tasty snack. Leftovers keep well in the fridge and reheat in seconds in the microwave!
How to Make this Recipe
To a large mixing bowl add:
- Chopped tomatoes
- Browned bacon
- Green onion
- Frozen then thawed spinach
- Eggs + egg whites
- Cheddar cheese
- Parmesan cheese
- Salt and pepper.
Mix to combine!
Next stir in 2 cups cooked quinoa.
To get 2 cups cooked quinoa, rinse 3/4 cup dry quinoa very well in a fine mesh strainer, then simmer in 1-1/2 cups boiling chicken broth for 15 minutes, or until the broth has been absorbed.
Spray a mini muffin tin VERY well with non-stick spray, then scoop the quinoa mixture into the cups, filling them to the top.
Smooth the tops with the back of a spoon, then bake at 350 degrees for 15-16 minutes, or until the tops are golden brown and bubbly.
Let the quinoa cups cool for five minutes then pop them out with a spoon and place them onto a cooling rack. You may need to run a knife around the outside of some of them before popping out, FYI.
Good hot, cold, or room temp – you do not want to wait to bake these!
As I mentioned, if you have any leftover after the initial devouring, pop them into the fridge or freezer then reheat in the microwave. Enjoy!
Equipment
Ingredients
- 3/4 cup quinoa
- 1-1/2 cups chicken broth
- 2 whole eggs
- 3 egg whites
- 1 cup frozen chopped spinach, thawed then squeezed completely dry
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon, ~8 slices center-cut bacon
- 1/2 cup chopped tomatoes
- 1 green onion, chopped
- 2 Tablespoons grated parmesan cheese
- salt and pepper
Directions
- Rinse quinoa very well in a fine mesh strainer under cold running water. Meanwhile bring chicken broth to a boil in a saucepan then add rinsed quinoa, place a lid on top, and cook until broth is absorbed and quinoa is tender, about 15 minutes. Remove lid and let cool slightly.
- Preheat oven to 350 degrees. In a large bowl combine remaining ingredients and stir to combine. Add cooked quinoa then stir to combine. Spray mini muffin tins very well with nonstick spray, then fill to the top with quinoa mixture, smoothing the top with the back of a spoon. Bake for 15-17 minutes, or until golden brown on top. Let cool 5 minutes then run a sharp knife around the outside of the cups and pop out with a spoon. Cool completely on a cooling rack.
Notes
- Store in the refrigerator, or freeze then reheat by microwaving for 30 seconds.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
These are my go-to breakfast treats when I am headed to work. They stick to my ribs and leave me satisfied ’til lunch. I made 12 regular sized muffins and baked them for 27 minutes.
I also add turmeric powder, Jalapeno powder, and am heavy handed with the pepper for antiinflamitory effects.
I also top each one with a grape tomato, cut in half with the skin side down, then sprinkle each tomato with salt.
I recommend using a silicone pan for easy release and easy clean-up.
Can you use silicone muffin cups? I didn’t see anyone ask about this and I try to not use the tin as much as possible unless it impacts the result.
Definitely!
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
Can you substitute roasted red peppers for the tomatoes?
My sister in-laws, doesn’t do tomatoes.