Individual Breakfast Quiches

READY IN: 50mins
Recipe by Bobbie

Recipe courtesy of Broadbent's B&B Food Products (appeared in Taste of the South magazine)

Top Review by Spencer #2

The addition of the crumbled English Muffins was really good. I baked it until the chunks of muffin at the top started to toast a little. This made about 12-15 larger muffin sized quiches. You could stretch it to 18 if you made them smaller. I will definitely make again for company. It was especially nice because I had some vegetarians in the crowd. I filled half the muffin cups, then added bacon to the batter and filled the other half of the cups.

Ingredients Nutrition

Directions

  1. Preheat oven to 400. Lightly grease 18 muffin cups.
  2. In a small skilled, melt butter over medium heat on stovetop. Saute onion until tender, set aside.
  3. In a large bowl, whisk together eggs, milk, chives and pepper.
  4. Stir in cheese, crumbled bacon, crumbled English muffins, and cooked onion.
  5. Spoon batter into prepared muffin cups.
  6. Bake for 20 minutes. Let cool in cups for 5 minutes before serving.

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