Bacon-Broccoli Quiche Cups
TOTAL TIME: Prep: 10 min. Bake: 25 min.
YIELD: 2 servings.
Rich with veggies and melted cheese, this comforting and colorful egg bake has become a holiday brunch classic
in our home. For a tasty variation, try substituting asparagus for the broccoli
and Swiss for the cheddar cheese. —Irene Steinmeyer, Denver, Colorado
Ingredients
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4 bacon strips, chopped
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1/4 cup small fresh broccoli florets
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1/4 cup chopped onion
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1 garlic clove, minced
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3 large eggs
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1 tablespoon dried parsley flakes
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1/8 teaspoon seasoned salt
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Dash pepper
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1/4 cup shredded cheddar cheese
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2 tablespoons chopped tomato
Directions
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1.
Preheat oven to 400°. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan.
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2.
Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
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3.
In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture.
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4.
Divide mixture evenly between 2 greased 10-oz. ramekins or custard cups. Bake until a knife inserted in the center comes out clean, 22-25 minutes.
Nutrition Facts
1 serving: 302 calories, 23g fat (9g saturated fat), 314mg cholesterol, 597mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 19g protein.
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