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.
do you know how many calories in a serving??? Know it sounds lame but need to….
Is there a way to know the calories, fat, cholesterol….
content of those little gems? Thank you.
So what exactly would be a serving size?
these sound amazing. can i make in a regular muffin tin instead of mini? would i have to change the recipe at all? thanks.
I have never made them in a regular tin though I know others have made the other varieties with success. I would just watch cooking time – you might need to tack an extra 5-10 minutes on!
I made these with some significant variations because I didn’t have tomatoes or bacon. Ha! A BLT quinoa cup with no B or T. Instead, I’ll call mine a Mini Lasagna Cup. I also used fresh spinach instead of frozen. I LOVED these, and I would not share with my family. The lasagna that I make also requires mixing eggs with grated mild cheddar and parmasean cheese. These Mini “Lasagna” Cups turned out to be very similar – except without the pasta sauce. I loved them for breakfast, lunch, dinner, or a snack. I am definitely making these every week.
I bookmarked this recipe a while ago and finally got around to making them! Delicious! Thanks for another great recipe!
–Christa
These are DELICIOUS! Thank you for sharing the recipe.
These are terrible! JUST KIDDING – I can’t stop eating them! I left out one of the eggs and substituted flax seed instead, and used half the bacon, but greased the pan with the bacon grease. Delicious! Thanks for sharing!
Wow these look delicious! The photography really does look amazing! i think I’ve got most the ingredients floating about in the fridge, so I’m off to try them now!
Just made these and they are great. I can’t stop eating them!! Thank you for sharing.
I buy Quinoa from Nuts on Line, white, red, black. I mix them together and cook them in my rice cokeor. It makes a lot so I freeze some. I just love it and mix it with what ever I have around. I will remember about the corn, etc. Viv
I’m looking for some yummy stuff to make for my kids, but I have limitations. Food allergies to work around. My little one is lactose intolerant & I’m not able to have much dairy either, I’m also allergic to tomatoes. Was wondering if maybe you’ve delved into the gluten free category much as well. Let me know, because I’d like to try some of the recipients & can do the gluten free conversions with no real problems, but the dairy free is harder since vegan cheeses are just plain gross & hard to come by.
I made these last night as an appetizer and they are FENOMENAL!!! Since I did not have a mini muffin tin I just added a bit of rice fluor (tasteless but binds well) and made little balls on a regular tray. Worked perfetly! Thank you!