This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
It’s Brunch Week and I have got an easy to make savory recipe to share with y’all today!
Bacon Cheddar Mini Quiche are a delicious brunch dish that I love to make. These bite-sized egg, bacon and cheddar cheese mini quiche are perfect for feeding a crowd for breakfast or brunch!
Today’s recipe is sponsored by Cabot Cheese
Connect with Cabot:
Bacon Cheddar Mini Quiche
Makes 25-30 mini quiche
Ingredients
- 1 cup Cabot Bacon Cheddar cheese shredded
- 1/2 cup bacon diced
- 5 eggs beaten
- 1 cup half and half
- 2 rolls of refrigerated premade pie crusts thawed
- salt and black pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Spray a mini muffin tins with non stick spray.
- Gently lay out pie crust and use a rolling pin to roll into a thin rectangle.
- Cut out circles in the crust. I used a 3inch round cookie cutter. Roll out scraps to get a couple more circles. I got around 14.
- Press each circle into the muffin pan openings.
- Repeat with second pie crust.
- In a large mixing bowl add eggs, milk, and seasonings.
- Whisk until blended.
- Sprinkle bacon and cheese into each pie crust.
- Then pour egg mixture into each, filling about 3/4 full.
- Place the muffin tin in the center of the oven and bake for 20 minutes, or until golden brown and the eggs are set.
- Let cool in pan for a few minutes, then remove.
- Serve warm on a platter and enjoy your brunch!
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
Cabot sent me a nice box full of their delicious cheese to use for Brunch Week.
I knew I had to make a quiche with their Bacon Cheddar shredded cheese and I love how it turned out.
Gently lay out pie crust and use a rolling pin to roll into a thin rectangle.
Cut out circles in the crust. I used a 3inch round cookie cutter. Roll out scraps to get a couple more circles. I got around 14.
Press each circle into the muffin pan openings.
Repeat with second pie crust.
My little helper was great at cutting pie crust circles!
In a large mixing bowl add eggs, milk, and seasonings.
Whisk until blended.
Sprinkle bacon and cheese into each pie crust.
Then pour egg mixture into each, filling about 3/4 full.
Place the muffin tin in the center of the oven and bake for 20 minutes at 375 degrees,
or until golden brown and the eggs are set.
Let cool in pan for a few minutes, then remove.
Serve warm on a platter and enjoy your brunch!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Guava Cosmopolitan from Family Around the Table
Guava Gin Fizz from Culinary Adventures with Camilla
How to make Italian Soda from Creative Southern Home
Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen
Watermelon Fizz Cocktail from Who Needs A Cape?
BrunchWeek Appetizers and Salads:
Brown Sugar Bacon Palmiers from Jolene’s Recipe Journal
BrunchWeek Egg Dishes:
Breakfast Potato Skins from A Kitchen Hoor’s Adventures
Keto Frittata from April Golightly
BrunchWeek Breads, Grains, and Pastries:
Bacon & Sausage Breakfast Pizza from Eat Move Make
Bananas Foster Pancakes from The Nifty Foodie
Coffee Cake Muffins from Snacks and Sips
Churro French Toast from The Redhead Baker
Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
Ham and Cheddar Bread Pudding from Cookaholic Wife
Overnight Oatmeal 3 Ways from Big Bear’s Wife
Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
Princess Toast from Seduction in the Kitchen
Quiche Bites from For the Love of Food
Sourdough Bagels from Karen’s Kitchen Stories
BrunchWeek Main Dishes:
Apple Cheddar, Bacon Quesadillas from Books n’ Cooks
Blueberry Cheddar Sausage from GirlCarnivore
Cheesy Hot Chicken & Waffles from The Crumby Kitchen
BrunchWeek Desserts:
Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
Chocolate Pecan Congo Squares from Love and Confections
Gooey Mango Butter Bars from Hardly A Goddess
French Lemon Yogurt Cake from Caroline’s Cooking
Shoofly Pie from Platter Talk
Walnut Crumb Cookies from Rants From My Crazy Kitchen
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
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