Mini Breakfast Quiches recipe
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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
Nutrition Info
- 545.3 caloriescarbohydrate: 35.3 gcholesterol: 152.7 mgfat: 37.7 gfiber: 0.5 gprotein: 16.2 gsaturatedFat: 16.5 gservingSize: -sodium: 859 mgsugar: 8.2 gtransFat: : -unsaturatedFat: : -
Directions Mini Breakfast Quiches
Directions
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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.