Monday, March 18, 2013


Crescent Mini Quiches

 For the majority of my life, breakfast foods have been one of my least favorite categories. Eggs weren't my thing as a kid and pancakes always make me hungry a few hours later. I have recently started to discover the error of my ways. One of the things that has helped me realize this is the goodness of quiche. I just don't get those happy pies can be so much better than regular eggs. It's mind boggling I tell you. Maybe it's the pie crust, maybe it's because it's baked in the oven, I can't tell you. What I do know is that these little mini quiches are little bites of brunch heaven.

The filling for your little quiches is up to you. I like a combination of meat and vegetables but anything you like will be perfect. Leftovers are great to use in these too; sauteed spinach or broccoli are perfect. This recipe serves about 4 people but it can easily be doubled.


1 can of large crescent rolls
1/2 lb bacon (I used turkey bacon) or sausage
1 bell pepper, chopped finely
8 eggs
1/4 cup milk
 1/2 teaspoon salt
1/2 teaspoon pepper
2 Tbs sour cream (optional)
1/2 cup of shredded cheese (I used medium cheddar)


Start by browning the bacon or sausage in a small skillet. Make sure it is cooked through, but not overly done. It will finish cooking in the oven. Add in the peppers and cook until they are slightly tender.

 While the bacon and peppers are cooking, roll out the crescent rolls big enough so they will fit well in a muffin pan. Make sure you spray the pan well with non stick spray before you squish all the dough in. I can rarely get crescents out of the can without tearing them apart, so I just combine the whole thing. Then I take off about 1 to 2 tablespoons of dough and roll it out thinly.

 Once the bacon is cooked and the dough cups are ready, crack the eggs into a bowl. Add in the salt, pepper, sour cream and milk. Then whip this up really well so it is light in color and fluffy. I like to use my immersion blender to add a lot of air into the eggs, but a good whisk or fork will work too.

 Preheat the oven to 350 degrees.

Fill the eggs with a few slices of bacon, then fill them 2/3 of the way full. Sprinkle in a few more slices of the bacon. Then add the cheese over the top.

Bake these at 350 degrees for about 20 to 30 minutes or until the tops are slightly browned and spring back when pressed. I like to serve these with a nice salad or fresh fruit. 

1 comment:

  1. I am not a big fan of plain eggs for breakfast. I usually put hash browns in he bottom of the muffin cups but I know I would love it the way you made them.