Have you heard of Pinterest yet? If not, you should head over there soon…on second thought, maybe you shouldn’t, it’s such a time waster!! Anyway, one day as I was browsing on Pinterest I came across a recipe for Cheesy Baked Sausage & Potato Eggy Cups from Simply Scratch. (If you can’t tell, I really love this blog.) They looked amazing, and as I’ve said before, I’m always up for new breakfast recipes to get me out of the same ole, same ole rut.
I didn’t have any sausage, but I did have bacon so I used that instead. I always seem to buy bacon for a recipe, use a couple of strips and then end up tossing the rest of the package when it goes bad. So this was a great way to use up my leftover bacon in the fridge. I also didn’t have any potatoes ready, so I nixed that. I added some a green onion that I had in the fridge and also some red pepper (I always keep bell pepper strips handy in the freezer).
The end result was terrific. The kitchen smelled great and the mini quiche muffins were even better than I expected. Pardon the pun, but these bacon quiche muffins are simply egg-cell-ent!!
Bacon Quiche Muffins
(adapted from Simply Scratch)
8 large eggs
1/2 cup milk
2 Tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, chopped
1/3 cup red pepper
1/2 cup bacon
1/3 cup sharp cheddar cheese
1. Whisk together eggs, milk, parsley, salt and pepper.
2. Pour egg mixture into muffin tin.
3. Drop in onion, red pepper, bacon evenly into each cup. Top with cheese.
4. Bake at 375 for 10-15 minutes or until eggs are set. Makes 12 cups.