Mini Smoked Cheddar Quiches


Sunday, October 17 -


I bought a dozen eggs for the banana crumb muffins and needed one for the recipe. Despite the fact I rarely eat breakfast at home, I am determined not to waste the rest of the carton. During the week I'm rushing off to work and eat something quick at my desk. On the weekends I would love to make an awesome and full-out breakfast but hate buying ingredients that will just sit there the rest of the week. Thus, the breakfast dilemma.

Let's solve that dilemma with Mini Smoked Cheddar Quiches. For those meat eaters (cough, cough ... the bf), it's Mini Smoked Cheddar and Bacon Quiches. Use up those extra eggs and enjoy a delicious little bundle of flavors. These hold well overnight and taste really good reheated the next day!




Mini Smoked Cheddar (and Bacon?) Quiches
Ingredients, Makes 12 mini quiches (6 veggie, 6 bacon)
   3/4 cup chopped green onions
   4 slices bacon
   8 eggs
   1 cup 2% milk
   1 1/4 cup shredded smoked cheddar
   1 tablespoon butter
   salt
   pepper

Directions
   1. Preheat oven to 325 degrees.
   2. Cook bacon in one pan and saute green onions with butter, salt, and pepper
   in another pan. Once cooled, crumble bacon in a bowl. The green onions should
   be slightly caramelized and set aside to cool.
   3. Combine caramelized green onions, cheese, and salt and pepper to taste.
   Put half of mixture in separate bowl and combine with bacon.
   4. Whisk together eggs, milk, and a little bit of salt and pepper.
   5. Divide egg mixture into cups of a greased 12 cup muffin pan.
   6. Top half egg muffins with a spoonful of the vegetarian mixture and half
   with a spoonful of the bacon mixture.
   7. Bake for 30 minutes and let cool for 2 minutes before eating.

Notes: The quiches puff up while baking. When cooling out of the oven, they will reduce to a smaller size. Although I changed it quite a bit, I used the Mini Mushroom-and-Sausage Quiches recipe as a guide.


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