Mini Quiche with Bacon
I love eggs. I love them fried. I love them baked. I love them every which way. Here’s a fun little dish to spruce up your breakfast meals (or any meals!) if you get tired of eating them scrambled.
Makes 12 mini quiches
4 strips bacon
1/4 cup scallions (about 2 stalks)
1/4 cup onions
Preheat the oven to 375 degrees.
Cook bacon in a skillet over medium to medium-high heat until browned and crisp. Set aside to cool. While the bacon is cooling, whisk together 3 whole eggs and 3 egg whites. (I prefer less yolk in my egg dishes but feel free to use 6 whole eggs if you want a richer taste to the quiche.)
Finely dice your scallions and onions and add to the eggs along with salt and pepper. (I don’t add too much salt since I get that salty kick from the bacon.) Once the eggs have been thoroughly mixed, crumble pieces of bacon with the eggs and whisk the entire mixture together.
Pour the egg mixture in a mini muffin pan filling them about 1/3 of the way. I use a large spoon to fill each mini muffin space since I can never transfer the mix without spilling and having some type of mess. Bake until the eggs are set (about 15 minutes). Remove from oven and let the mini quiche cool for 5 minutes. Serve warm or at room temperature.