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!
I just have to point out that you have the most pristine muffin pans I’ve ever seen! Are you a wizard or something? ;)
Wish I had seen this before cooking breakfast last night for my boyfriend (I wanted something different that I could make ahead. ) we must’ve been on the same wavelength because I made egg cups too but with spicy smoked sausage, fresh spinach, green onion/scallion, 6 eggs because I couldn’t tell if five would be too little egg, and slices or ::gulp:: American cheese because I had nothing else. Served it with salsa and homemade hash browns this am before work and the response was AWESOME! Will totes use fewer eggs next time and bacon like in your version. Yummy
I am obsessed with quinoa. And I need to go find a muffin tin ASAP, because these sound heavenly! And healthy too!
What is poppy quinoa? Is it different than regular?
Nope! It’s the same, just describing the texture of the cooked quinoa!
I really want to like quinoa but I just don’t. I tried your mini ham and cheese quinoa cups and they were such a fail we threw several away. Could it be that I didn’t rinse the quinoa well enough? Should I try again?
Sorry to hear that, Mar! Yes, rinsing quinoa very well is imperative, as quinoa has a naturally-occurring bitter outer coating called saponin. I use a fine mesh colander like this one: , and rinse for at least 1 minute before using!
I have only heard of Quiona, but I have never tried it or cooked it. I don’t even know where to buy it. At just a regular grocery store or a specialty store? I think my son and I would really like these minus tomatoes cause of allergies. I really like mini whatever lately! I bought a mini cupcake pan and there are more uses for this pan than the regular size cupcake pans. LOL
Hi ShaNae! You can find quinoa at most grocery stores these days, usually in the health food department. It cooks exactly like rice – 1 part quinoa to 2 parts chicken broth or water. Bring the broth or water to a boil, add the quinoa, then turn the heat down to low and simmer until all the liquid is absorbed. The only tricky thing with quinoa is that it has a naturally-occurring bitter outer coating, so you just have to rinse it in a fine mesh strainer like this under cold running water for a minute before using. It’s DELICIOUS! :D
There’s some more information about quinoa in this post too! http://iowagirleats.com/2012/02/28/kiwi-mango-quinoa-salad-easy-kiwi-peeling-trick/
I’ll try these little guys soon. I made your skillet chicken parmesan last night, as you say so damm good and easy.
Awesome, Steve! Glad to hear! :D
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