BLT Quinoa Egg Cups

This is my new favorite breakfast item!  I found this recipe when I was looking for high protein breakfast foods to make for my marathon running husband.  We tried them this morning before he ran 20 miles in preparation for a race he is running in September and they are delicious and so easy!  I cooked the quinoa and fried the bacon the night before and it made them even quicker to put together for breakfast.  Store leftovers in the refrigerator or freeze and reheat in the microwave for about 30 seconds.  Enjoy!

BLT Quinoa Egg Cups (adapted from iowagirleats.com)

3/4 dry quinoa
1 1/2 c. chicken broth (or water)
2 eggs
3 egg whites
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1 c. shredded cheddar cheese
8 thick slices bacon, cooked and crumbled
1/2 c. chopped tomatoes (1 roma tomato)
1 green onion, finely chopped
2 T. grated parmesan cheese
1 t. salt
1/2 t. black pepper

Combine quinoa and chicken broth in a saucepan and bring to a boil.  Reduce the heat to a simmer and cook until all the broth is absorbed and the quinoa is tender, about 15 minutes.  Let cool slightly. 

Preheat the oven to 350.  In a large bowl whisk together the eggs and egg whites.  Add the remaining ingredients (including the quinoa) and stir to combine.  Spray a standard sized muffin tin with cooking spray and fill each cup to the top with the quinoa mixture.  Bake for 20-25 minutes or until golden brown on top.  Let cool 5 minutes then run a sharp knife around the outside of the cups to loosen them and pop out with a spoon.  Let cool completely before refrigerating or freezing if you plan to store them for the future. 

12 servings (128 calories each serving) according to my calculator on loseit.com