Here’s a scrumptious little recipe that I got from my cousin Debbie. They’re little quiches made in a muffin tin…..and as an added bonus they can be made ahead of time, reheated, and they taste as if you just made them! I think they’re particularly good for holiday breakfasts or brunch buffets. That’s why ever since I got this from her I’ve been making them for our Easter morning breakfast. Just serve with a quick fruit salad or a pretty little dish of melon cubes. Be sure to bake plenty because, believe me…… no one is going to be satisfied with just one.
I don’t think there’s anything more refreshing on a warm Spring or Summer morning than to serve glasses of iced water with lemon and orange wedges!
Speckled eggs on the table, all ready for hiding later in the afternoon. If you’d like to know how to make these you can find the directions here in this post.
Debbie’s Bacon Quiche Tarts
1 8 oz. package cream cheese
5 tsp milk
2 large eggs
1/2 cup of shredded cheese
2 Tbsp chopped green pepper
1 Tbsp chopped onion
2 tubes refrigerated crescent rolls
(there are 8 in each tube, you will have 4 left over for other purposes)
6 strips of bacon, cooked and crumbled and divided evenly into two parts
Beat cream cheese and milk until smooth. Add eggs, cheese, green pepper, onion and mix well. Separate dough and mold into greased muffin cups. Sprinkle half of bacon crumbles evenly into each cup then pour egg mixture over the bacon. Top with remaining bacon. Bake at 375 degrees for 18-20 minutes or until knife comes out clean. Serve warm. Makes 1 dozen.
* Filling and bacon crumbles can be made ahead of time and kept refrigerated overnight…..then in the morning all you have to do is mold the dough into the muffin cups, fill, and bake.
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