MUFFIN TIN BACON & MUSHROOM QUICHES

4
Teresa G

By
@barefootgal

These are some yummy little quiches that I cooked up one morning when I was craving something low-carb, and different, for breakfast. I didn't use a recipe, just winged it, but they turned out really great!

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes 12 muffins
Prep:
25 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 6 large
    eggs
  • 1/4 c
    milk
  • 1/8 tsp
    louisiana cajun seasoning (or lawry's seasoned salt)
  • 1/8 tsp
    salt (or to taste)
  • 1 pinch
    ground white pepper (optional)
  • 1/2 Tbsp
    chives
  • 1/4 to 1/3 c
    real hickory smoked bacon bits
  • 3 oz
    baby swiss cheese, shredded or small chop (or monterey jack or cheddar)
  • 1 small can(s)
    mushroom pieces, very well-drained

How to Make MUFFIN TIN BACON & MUSHROOM QUICHES

Step-by-Step

  1. Gather and prep ingredients.
    Hint: To drain the mushrooms, I wipe the lid of the can, open it, let the lid drop into the can, drain over sink or bowl holding lid in can, then press the lid down on the mushrooms squeezing out as much liquid as possible.
  2. Preheat oven to 350 degrees F.
    Use cooking oil spray to lightly grease a twelve portion, nonstick muffin tin; set aside.
  3. In a medium bowl, or 4 cup measuring cup (recommended,) beat eggs with fork or whisk; add milk, beating well; add cajun seasoning, salt, pepper (if using) and 1/2 of the chives. Mix well.
  4. Pour a scant amount of the egg mixture into each muffin round in prepared tin (approximately 1/4 inch deep.)
  5. Evenly sprinkle bacon bits, cheese, mushrooms and remaining chives into each.
  6. Evenly fill each with remaining egg mixture.
  7. Bake at 350`F for 20 minutes. Serve hot or warm. Cover and refrigerate leftovers (I like to place leftovers in a zipper bag in the refrigerator, then reheat one or two in the microwave for 20-25 seconds.)
  8. *Note: Quiches will rise during baking, then deflate somewhat when cooling.

Printable Recipe Card





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