A simple morning breakfast suggestion without the crust is mini bacon quiche muffins.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 12 slices bacon
- ½ medium onion, minced
- 3 cloves garlic, minced
- 1 cup 2% milk
- 5 large eggs
- ¼ cup heavy cream
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup shredded Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place bacon slices in a single layer on a bacon rack or foil-lined, rimmed baking sheet, making sure they do not overlap.
- Bake in the preheated oven until browned and crisp, 10 to 11 minutes. Remove from the pan and drain bacon slices on a paper towel-lined plate.
- Increase the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin with some of the rendered bacon fat.
- Saute onion and garlic in a little bacon fat over medium heat until translucent, about 5 minutes. Remove from the heat.
- Beat milk, eggs, and cream in a mixing bowl with an electric mixer until fluffy. Add spinach, Cheddar cheese, and the cooked onion mixture. Season with salt and pepper and mix with a spatula to combine.
- Make a ring of bacon by running a slice around the sides of each muffin cup. Scoop egg mixture into the center of each bacon ring.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 15 minutes.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 320 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I crumbled the bacon after it was cooked; used Muenster cheese; added cooked mushrooms, onions & garlic; used Oat milk and it took 22 minutes at 425; used 12 small muffin cups and had enough left over for a 4 X 4 dish (which took another 5 min in the oven). Lovely recipe to start with; thank you!