BLT Quinoa Cups

3/4 cup dry Quinoa
1 1/2 cup chicken broth
3 eggs
1 cup chopped spinach, if frozen thaw and squeeze dry
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon 8 slices or 1/2 lb sausage
1 green onion, chopped
2 Tbs grated Parmesan cheese
salt & pepper to taste
1 bell pepper, chopped

Rinse Quinoa very well in a fine mesh strainer under cold running water.  Bring chicken broth to a boil in a saucepan, then add rinsed Quinoa.  Place a lid on top, and cook until broth is absorbed and quinoa is tender, about 15 minutes.  Remove lid and let cool completely.

Preheat over to 350 degrees.  In a large bowl combine remaining ingredients and stir to combine.  Add cooked Quinoa then stir to combine.  Spray mini muffin tins very well with non stick spray.  Fill to the top with Quinoa mixture, smoothing the top with the back of a spoon.  Bake for 15 - 17 minutes, or until golden brown.  Let cool 5 minutes then run a sharp knife around the outside of the cups and pop out with a spoon.  Serve immediately or freeze and reheat in microwave for 30 minutes.