I kinda sorta don’t want to admit how many Mini BLT Quinoa Cups I ate just now.
Not only is the number too tragically high to verbally confirm, thus making it real, but I don’t even know the exact number because I lost track. I LOST TRACK OF HOW MANY MINI BLT QUINOA CUPS I ATE. Who does that?!
Me, that’s who. And you will too after one warm and savory bite. I don’t even particularly care for BLTs – I always feel like there’s something…missing? – but am going completely cuckoo for these babies.
Based on one of my most popular recipes here on IGE to date, Mini Ham & Cheese Quinoa Cups, Mini BLT Quinoa Cups combine cooked quinoa with salty bacon, chewy spinach, fresh tomato, and melty cheese, in 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, yummy snack, or to take with you to any party or potluck. Heck, bake ’em on any day that ends in -y because they’re sodanggood, mmkay?
After some prep work including chopping 1/2 cup tomatoes, cooking then chopping 1/2 cup bacon, chopping 1 green onion, and squeezing the excess liquid from 1 cup frozen –> thawed spinach, stir the ingredients together in a big bowl with 2 whole eggs, 3 egg whites, 1 cup shredded cheddar cheese, 2 Tablespoons parmesan cheese, and lots of salt & pepper.
Just like that!
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. You could totally use water, but the chicken broth gives the quinoa even more great flavor.
Spray a mini muffin tin VERY well with non-stick spray, then scoop the quinoa mixture into the cups, filling them to the very tip 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 on 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!
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Mini BLT Quinoa Cups
Description
Mini BLT Quinoa Cups are the perfect bite-sized gluten-free snack, breakfast, lunch, or dinner recipe! Easy and healthy.
Ingredients
- 3/4 cup dry quinoa
- 1-1/2 cups chicken broth (could use water)
- 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 (about 8 slices center-cut)
- 1/2 cup chopped tomatoes
- 1 green onion, chopped
- 2 Tablespoons grated parmesan cheese
- salt & 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. Store in the refrigerator, or freeze then reheat by microwaving for 30 seconds.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
If (that’s a big IF,) you have any leftover after the initial devouring, pop ’em in the fridge or freezer, then reheat in the microwave. I doubt you’ll have the need though!
Also check out my Mini Ham & Cheese Quinoa Cups, and Mini Pizza Quinoa Cups!
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.
I have made these many times. Always good and easy to make. Make ahead and freeze. Reheat well and are always a hit at our brunch/breakfast functions. I use a can of campbell’s chicken broth and add enough water to make 1 & 1/2 c.
Is there nutritional information for this recipe?
What is the nutrition breakdown on these mini muffins?
Found this recipe on your site last week and made them to take to a party. HUGE hit!! I’ve since made them again…so delicious! Thank you!!
Yeah!! So great to hear – thanks for the feedback!
What can I use as an egg substitute?
I’m dieting and counting calories. Any idea how many calories are in one of these little jewels?
I like to use a mix of quinoa (black, red, white) for the color and texture. Making right now for a big brunch next week. Recipe freezes well. So far I have followed the recipe almost exactly but will also try some variations.
So, made a batch. Love the pillowy texture, the firm-but-crumbly consistency, find the flavor a little bland–men have far fewer tastebuds than women, so maybe mine is some culinary tonedeafness–but on balance it seemed like eating crabcakes that are undergoing a mild depressive episode. On the other hand, could form the foundation for a terrific vegan ‘crabcake’.
Your recipes do not work for the recipe app called “Paprika”.
The app people advise that I tell you that since there is some adjustment you can easily make to allow me to save your recipes
I’m going to give these a try tonight. I think I will use my mini-cheesecake pans, though, they might come out a bit easier (with removable bottoms). These look great!
The recipe reads 2 eggs and three egg whites. Can you just use a total of 5 whole eggs?
Hi Cindy! 5 eggs would make these cups too wet/eggy, so I recommend sticking with the recipe!
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