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.
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!
As an insulin dependent diabetic, I am trying to get acclamated to a gluten free diet and would like to know how grams of carbohydrates there are in your recipes so that I can put the informations into my insulin pump. Do you know that information?
Hey! Great recipe! I really want to do this one and the Make-Ahead Breakfast Bowls ideas for my scool :3 I want to start preparing my own food so I can save money so your ideas are just what I needed :3 Btw, do you think I could change the Quinoa for something alike? I’m not really sure where I could get the Quinoa in MĂ©xico xD especially because I’m not near the capital… I read that Quinoa is considered a pseudocereal and there is a list of other pseudocereals (like amaranth) but I think maybe the flavor will change? Although it wouldn’t be so bad ’cause I don’t know how Quinoa tastes anyway xD