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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
These delicious Bacon Quiche Cups make the easiest gourmet breakfast!
Kid friendly and ready in just 30 minutes, they’re perfect to prep ahead for those busy mornings where you need something quick and hearty to get you through to lunch. However, they’re also elegant enough to be served at a weekend brunch.
Feel free to customize the ingredients based on veggies you have in your fridge that need to be used. These breakfast bites are extremely versatile and taste good with just about anything.
Why You’ll Love this Recipe
- It calls for Heinen’s Cage Free Eggs, which are raised in Ohio and rich with essential Omega-3 fats.
- They’re meal prep friendly! Make a batch at the beginning of the week and keep them in the refrigerator to enjoy as an easy on-the-go breakfast on busy mornings.
- They’re customizable! Have leftover veggies oh-hand? Toss them into these egg cups! There are endless ways to add flavor to this recipe.
Bacon Quiche Breakfast Cups
- Cook time:
- 25min
- Prep time:
- 5min
- Total time:
- 30min
- Servings:
- 8 Breakfast Cups
Ingredients
- 1 cup Heinen’s shredded cheddar cheese
- 1/2 cup Heinen’s whole milk
- 2 Heinen’s cage free eggs
- 4 strips Heinen’s CARE Certified bacon, cooked and diced
- 1 cup kale, chopped
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 package refrigerated crescent rolls
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk 1/2 cup of the cheddar cheese with the whole milk and cage free eggs. Add the bacon, chopped kale, salt and black pepper. Stir until combined.
- Grease an 8-cup muffin tin. Separate the crescent rolls and press them into each muffin cup. Fill with the egg mixture and top with the remaining 1/2 cup of cheddar cheese.
- Bake for 20-25 minutes until the eggs are fully cooked and the crescent rolls are golden brown.
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