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!
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