Bacon Spinach Quinoa Souffle Cups

Remember back when I made all those lovely souffle cups? There was a Chipotle Ham & Tomato one and a Spinach Asiago Souffle cup … Well, I’m not quite finished with souffle cups. There are just SO many possibilities for what you could put in these babies!

I created this little souffle cup with gluten free quinoa for my gluten free friend who was helping me out at the big “wine & design” event. I noticed if we mentioned to the crowd that they were gluten free, they were kind of scared off by that term, as if “gluten free” meant “doesn’t taste as good” … are you kidding me? Eggs, bacon, quinoa and cheese with a bit of spinach? These are WAY good, regardless of dietary restrictions. Most people won’t even notice or care that these lovely little cups of deliciousness are gluten free unless they have a gluten sensitivity. The quinoa gives the little cups a pleasant, nutty taste and chewy texture that is so nice.

If you are gluten sensitive, make sure to choose quinoa that is not processed in a facility that produces wheat products because even though quinoa is naturally gluten free, it can be cross contaminated. Luckily, bacon is gluten free. And cheese, and eggs.

Bacon Spinach Quinoa Souffle Cups

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 souffle cups 1x

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Ingredients

Scale 1x2x3x

• 1 cup frozen chopped spinach
• 4 eggs
• 4 strips of lean bacon, cooked & chopped
• 1 cup cooked quinoa
• 1/2 cup shredded Asiago cheese
• 1/2 teaspoon Red Robin Seasoning
• 1/2 teaspoon Italian Seasoning
• 1 – 2 cloves garlic, peeled & chopped
• 1/2 teaspoon cream of tartar

For the top: additional bits of bacon and shredded Asiago cheese

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Instructions

1. Preheat the oven to 350 F. Spray a muffin pan with cooking spray.
2. Now, measure out the spinach into a microwave-safe bowl and thaw it in the microwave for 1 – 2 minutes … it should break apart easily but not be too hot. Push a clean kitchen towel down on top of the spinach to soak up the excess water out of it. (Then put the towel in the laundry.)
3. Separate the eggs into two small mixing bowls: yolks in one, the whites in the other. To the bowl with the yolks, add the spinach, bacon, quinoa, cheese, seasonings and garlic and stir.
4. Get your electric mixer out and beat up the egg whites until when you stop the blender and pull it out of the egg whites, it makes stiff peaks that don’t soften as they stand. Sprinkle the cream of tartar over the egg whites, then beat a little longer.
5. Fold the egg white mixture into the spinach mixture.until it’s pretty well mixed, making sure to scoop up the spinach on the bottom so it gets incorporated. Be gentle. You should have this puffy mixture with lots of pretty green flecks in it.
6. Divide the puffy egg mixture amongst the holes in the muffin tin. It’s okay to fill them all the way to the top. Sprinkle with a few bits of cooked bacon and shredded cheese if you like. Bake at 350 for 15 – 18 minutes or until the tops are a nice golden brown.
7. Let the cups sit a few minutes, then they are ready to eat! You can also make them ahead of time and reheat them or serve them at room temperature. Make sure to store them in an airtight container in the fridge.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Real Food Fridays, Foodie Friends Friday,  The Weekend Social, Recipe Sharing Monday and Moonlight & Mason Jars.