Best Mini Breakfast Quiches Recipes

MINI BREAKFAST QUICHES

Mini Breakfast Quiches image

Mini-Breakfast Quiche - really easy and tasty breakfast! The salsa gives it the little kick it needs and as a bonus they are great frozen and re-heated.

Provided by Tarene Condie

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 50m

Yield 12

Number Of Ingredients 15

Ingredients

24 (2 inch) frozen mini tart shells
6 slices bacon
6 eggs
1 ½ cups heavy cream
¼ cup all-purpose flour
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon chili powder
½ teaspoon ground cumin
2 cups shredded Cheddar cheese
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup cubed fully cooked ham
¼ cup salsa
½ cup shredded Cheddar cheese

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Place the tart shells into muffin pans and set aside.
Cook the bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble once cool.
Beat the eggs in a mixing bowl; whisk in the cream, flour, garlic salt, onion powder, chili powder, and cumin until smooth. Stir in the crumbled bacon, 2 cups Cheddar cheese, green bell pepper, red bell pepper, ham, and salsa. Ladle the mixture into the tart shells; sprinkle with 1/2 cup of Cheddar cheese.
Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 545.3 calories, Carbohydrate 35.3 g, Cholesterol 152.7 mg, Fat 37.7 g, Fiber 0.5 g, Protein 16.2 g, SaturatedFat 16.5 g, Sodium 859 mg, Sugar 8.2 g

MINI BREAKFAST QUICHES WITH POTATO CRUST

Mini Breakfast Quiches with Potato Crust image

Try a new spin on quiche using an easy-to-make potato crust!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

1 box (4.5 oz) Betty Crocker™ Seasoned Skillets® traditional recipe potatoes
Water and vegetable oil called for on potato box
1/2 cup crumbled cooked bacon
1/2 cup shredded Swiss cheese (2 oz)
3 eggs
1 cup whipping cream

Steps:

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
Make potatoes as directed on box. Divide potato mixture evenly among muffin cups, pressing in bottom and up side of each cup to form crust. Sprinkle bacon and cheese evenly in cups. In medium bowl, beat eggs and cream. Pour filling evenly in cups, about 1/4 cup each.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 360, Carbohydrate 19 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 1/2 g