Cheesy Mini Bacon Quiche
These mini quiche are a great make-ahead breakfast option. These mini quiche freeze well and also make a healthy snack for toddlers!
Ingredients
- 1/2 cup diced tomato
- 1/3 cup diced onion
- 1 tablespoon fresh Italian parsley *see note
- 8 eggs beaten
- 2/3 cup whole milk
- 1/2 cup sour cream
- 1 cup bacon crumbled pre-cooked (bacon bits can also be used)
- 3/4 cup cubed deli ham optional
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Season all (Lawry's salt)
- 3/4 cup shredded cheddar cheese
- 2 cups shredded hash browns
Instructions
Preheat oven to 350.
- Saute the onions, tomatoes and fresh Italian parsley in butter or olive oil until the onions have softened. Drain the cooked veggies using a colander and then set aside for now.
- Place the beaten eggs in a medium sized bowl, then add milk, sour cream and seasonings. Stir well to combine, then gently fold in the bacon, ham, shredded cheese and drained veggies.
- Grease 16 muffin tins and then press a tablespoon (roughly) of hash browns into the bottom of each tin. Fill the remainder of the tins 3/4 full with the quiche mixture, then bake the mini quiche for 25 to 30 minutes until the edges have browned a bit and the individual quiche are set in the center.
Notes
1 teaspoon dried parsley can also be used, or the parsley can be omitted entirely.
More notes and step by step photos below.
Tried this recipe?Let us know how it was!