I’ve always loved the classic BLT (that’s bacon, lettuce and tomato) sandwiches, even if they can be a little boring. There’s something special about that combination of slightly fatty but so delicious bacon and the freshness of the lettuce and tomato that makes this a favourite for many people. But of course, doesn’t matter how good or classic a food is, if you have too much of it, you will eventually get sick of it.
Perhaps that’s why I haven’t had that combination in a long time. When I came across this cute little recipe on Iowa Girl Eats, I just couldn’t help myself but make some. It’s loosely adapted, since I basically used what was left in my fridge at the time notice that I made large muffins instead of mini ones. It’s a very simple and delicious recipe, not to mention good for you and filling at the same time.
The parents thought they were delicious but still can’t get used to the texture of quinoa just yet. Hopefully as I make more of them, they’d come to love it too. I have a huge 1.5kg bag of quinoa at home. Yes I know, I went overboard with the purchase…so I have a feeling you will be seeing more quinoa recipes on the blog in the near future. 😉
Yuye on the other hand, still think quinoa is food only fit for horses and birds so he wasn’t even willing to try one. I will make him one day…
Do you like quinoa? Do you have family or friends who totally dislike it?
- 1/2 cup dry quinoa
- 1 cup cold water
- 2 whole eggs
- 1/2 cup shredded lettuce
- 1 large tomato, chopped
- 1 stalk spring onion, finely chopped
- 4 pieces of shortcut rind-less bacon, diced and cooked
- 3/4 cup chopped or grated cheese of your choice (such as cheddar)
- Salt and pepper
- Rinse dry quinoa under cold water using a fine mesh strainer. Put washed quinoa in a pot along with 1 cup of cold water and cook on medium high until all the water is absorbed - about 15 minutes. Remove from heat and set aside.
- Preheat oven to 180 degrees Celcius and oil a large 6 muffin tin.
- Squeeze as much water out of the lettuce and tomatoes (tomatoes just remove the seeds and drain the juice).*
- In a large bowl, mix together the tomato, cheese, lettuce, cooked bacon and cooked quinoa along with the eggs and stir well together. Make sure the eggs are well mixed through.
- Fill muffin tin with the quinoa mixture and put in the preheated oven. Cook for about 25 minutes or until golden and cooked through.**
- Remove the tin from the oven and cool for a few minutes before removing. To remove from the tin, run a sharp knife along the edges of the muffins and scoop out using a spoon.***
- *The moisture from these veggies can make the muffins too soggy.
- **I heaped them but you don't have to. You can put any leftover mixture into a mini cake tin or you can use a muffin tin that is bigger in size.
- ***These muffins are delicious but very delicate so watch out that you don't break them, not that it makes a difference once they end up in your mouth.