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.
3 words: LOVE LOVE LOVE!!! Going to make these this week!!! Thanks for the recipe – YUM!!!
These look AMAZING. I can’t wait to try them! Portable proteiny breakfast food is always a must!
I can’t wait to spice up my breakfast with these babies! Yum!
I love these for a quick grab and go breakfast! Definitely will be giving these a try!
I totally agree with Aria above…I feel like I pin everything you post! Your recipes are fabulous! And, I love the way you write. Fantastic blog!!!
These are adorable! I am adding these to my next brunch party. Love this idea!!
So cute!
Ohhh, yum! I just made quinoa cups for my first time last week (pizza flavored!) and totally obsessed now. The possibilities are endless!
I’ve been reading your blog for a long time now, but just thought I should finally be brave enough to comment. I love how your recipes are fresh, delicious, and simple! Thanks for a great blog.
Glad you said “hello”, and thanks, Megan! :)
Making this right now! :) is it 5 egg whites total or 3 eggs but not the yolk from one?
5 eggs – 2 whole eggs, then just the whites from the remaining 3!
These look so good! I’m on vacation now but I’ll definitely have to make these when I get home! Yummy.
I cannot wait to make these!! They look amazing.
This is getting ridiculous. I think I pin every single one of your posts! :) Thank you for having such a wonderful blog!
Thanks for your support, Aria! :D