03 June 2007
Not-Quite-Quiche Mini Muffins
Mmmmm breakfast foods! I love breakfast foods but actually don't eat them often because of the cholesterol in eggs and bacon, the sugar in pancakes and waffles, and with my husband working nights it just doesn't work well for us - but today was different. I tried this recipe last week actually and while it was okay, I knew I could do better. Plus, I'm always looking for a reason to use my mini-muffin pans or my pampered chef cookie/muffin scoops.
When originally searching, I was looking for a quiche recipe and realized I didn't have the pie crust or the patience to try and make one. I stumbled across this recipe and read the reviews - seeing that its not quite your traditional quiche, but its a quick and easy way to get something similar. I have a feeling this is going to be a recipe to stick around for a while since now only are they good fresh out of the over, they are good reheated as well - always a bonus!
6 strips of Bacon, sliced (or half a package)
3/4 C Baking Mix (like Bisquick)
1 1/2 Tbl chopped fresh parsley
2 C FRESHLY shredded cheese (I use cheddar and muenster)
1/2 tsp onion powder
Fry bacon and drain on paper towel. (I use a large skillet over medium to medium-high heat)
Mix eggs and baking mix in a bowl. Add parsley, onion powder, and cheese. Notice the stress on FRESHLY shredded cheese, it tends to mix in better than pre-packaged shredded cheese. Add bacon and mix to combine.
Scoop batter into mini-muffin tin (do not use paper inserts). Bake at 350 for 10 minutes. Do NOT over cook since the eggs will get rubbery.
We serve ours with Sirachi hot sauce to add a little kick to it. I was a little hesitant at first, but learned quickly that this is in fact GREAT, and is the only way I'll eat them now.