Southwestern Quiche Bacon Cups

Jason Vincik

By
@JasonVincik

This recipe calls for 6 JUMBO eggs. You may need to add a few more eggs if you are using small to large sizes. TIP: Add finely chopped cilantro to the egg mixture before baking. We also like to add red pepper flakes to spice it up! These also freeze well, so you can prepare breakfast for the whole week! My husband loves these!


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Rating:
☆☆☆☆☆ 0 votes
Serves:
6-12
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

6 large
eggs
1/4 c
heavy cream
1/4 c
green bell pepper
1/4 c
red bell pepper
1/4 c
onion
2 Tbsp
cilantro, fresh
12 slice
bacon
1/2 c
cheddar cheese

Step-By-Step

1Pre-heat oven to 350 degrees.

2Wrap a single slice of bacon along the walls of a cupcake pan (where normally place the cupcake batter). There will be about an inch of bacon left after covering the walls. Place this leftover bacon slice onto the center of the cup to cover the bottom.

3Repeat step 2 until each cupcake cup is wrapped in bacon. Place cupcake pan in the refrigerator to cool while you prepare the other ingredients.

4Dice bell peppers and onion, mix together with a fork.

5Scramble 6 JUMBO eggs (7-8 large eggs) in a bowl.

6Gently combine heavy cream with eggs until thoroughly mixed.

7Add peppers and onions to the egg mixture, along with half of the shredded cheese and mix well. Save 1/8th cup of peppers and onions for a later step.

Step 8 Direction Photo

8Remove the cupcake pan from the fridge and spoon the egg mixture into each cup, filling it up about 2/3 of the way (I use a 1/4 cup scoop to spoon the eggs into the cups).

9Sprinkle the remaining peppers and onions into the cups and top with the remaining cheese.

10Place in pre-heated oven on the middle rack for 30-35 minutes.

11Remove from oven and let stand 5 minutes. Garnish with chooped cilantro and enjoy!

About this Recipe

Main Ingredient: Eggs
Regional Style: Southwestern