Yields: 12 mini cups
Prep time: 20 minutes
Cook Time: 15-20 minutes
Ingredients
Quinoa Base
- 3/4 cup dry quinoa
- 1 1/2 cups chicken broth (or water)
BLT Filling
- 1/2 cup cooked and crumbled bacon (about 4-6 slices)
- 1/2 cup chopped tomatoes
- 1/4 cup shredded lettuce
- 1 green onion, chopped
Binders & Flavor
- 2 large eggs
- 3 egg whites
- 1 cup shredded cheddar cheese
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional
- Pinch of red pepper flakes for a little heat
Equipment
- Fine mesh strainer
- Medium saucepan
- Large bowl
- Mini muffin tin
- Cooking spray
Instructions
1. Preparing the Quinoa
- Rinse: Rinse the quinoa thoroughly in a fine-mesh strainer under cold water until the water runs clear. This removes quinoa’s natural coating, which can be slightly bitter.
- Cook: In a medium saucepan, combine quinoa and chicken broth (or water). Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes or until all the liquid is absorbed.
- Cool: Remove the quinoa from the heat and let it cool slightly.
2. Making the BLT Filling
- Prep Veggies: While the quinoa cooks, chop the tomatoes, green onion, and shred the lettuce.
- Cook Bacon: Cook the bacon until crispy. Crumble it into smaller pieces.
3. Assembling the Cups
- Preheat Oven: Preheat oven to 350 degrees F (175 degrees C).
- Mix Ingredients: In a large bowl, whisk together eggs and egg whites. Add cooled quinoa, bacon, tomatoes, lettuce, green onion, cheeses, salt, and pepper. Mix until well combined.
- Grease Muffin Tin: Generously spray a mini muffin tin with cooking spray.
- Fill Cups: Spoon the mixture evenly into the muffin cups, filling them almost to the top.
- Bake: Bake for 15-20 minutes, or until golden brown and set.
- Cool: Let the cups cool in the muffin tin for about 5 minutes before carefully removing.
4. Serving and Storage
- Serve warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven before serving.
Tips and Variations
Dairy-free: Use your favorite vegan shredded cheese alternative.
Extra veggies: Add finely chopped spinach, bell peppers, or mushrooms.
Make-ahead: Prepare the cups through step 4, cover the muffin tin tightly, and refrigerate overnight. Bake in the morning.
Freezing: After baking, cool the cups completely, arrange them in a single layer on a baking sheet, and freeze until solid. Transfer to a freezer bag for longer storage (up to 3 months). Reheat straight from frozen.
