This quick and easy Bacon and Mushroom Mini Quiche recipe is a great option to serve for breakfast this week!
If you are looking for a quick breakfast recipe to put together for your family or guests, try this Bacon and Mushroom Mini Quiche!
These mini quiche bites made in a muffin pan make great individual serving sizes for guests. Pair this recipe with fresh fruit like cantaloupe, grapes, watermelon, or pineapple!
This quiche recipe also pairs well with your morning cup of coffee, milk, or fresh juice.
You may also like:
- Sausage and Grits Casserole
- Bason Swiss Quiche
- Low Carb Sausage Balls
- Biscuits and Sausage Gravy
- French Bread Breakfast Casserole
- Tater Tot Breakfast Casserole
Bacon and Mushroom Mini Quiche
Ingredients:
- 1 ready to bake pie crust sheet
- 6 large eggs
- 1 cup heavy cream
- 8 oz cheddar cheese, shredded
- ¼ tsp salt
- ¼ tsp black pepper
- 3 slices bacon
- ½ cup sliced mushrooms
- Cooking spray
Directions:
Preheat oven to 350 degrees.
Cook the bacon over medium heat for 10-18 minutes, until it’s cooked to your desired crispness, flipping half way through. Remove slices from pan and place on paper towel covered plate, then blot with paper towel to remove grease. Chop into small pieces.
Chop mushrooms into small pieces.
Spray the insides of a muffin tin with cooking spray.
Roll pie crust out onto a flat surface.
Using a cookie cutter or drinking glass, cut 12 circles out of the pie crust, and line 12 muffin tin cavities with one of the circles.
In a large bowl, beat eggs and heavy cream for 5 minutes.
Add salt, pepper, and cheese. Stir.
Pour mixture into pie shells, using a spoon to help you evenly distribute the cheese.
Top with crumbled bacon and mushrooms.
Bake for 25-30 minutes, until you can insert a toothpick into the middle and it comes out clean.
Remove from oven and let set for about 5 minutes before serving.
Bacon and Mushroom Mini Quiche
Ingredients
- 1 ready to bake pie crust sheet
- 6 large eggs
- 1 cup heavy cream
- 8 oz cheddar cheese, shredded
- ¼ tsp salt
- ¼ tsp pepper
- 3 slices bacon
- ½ cup sliced mushrooms
- Cooking spray
Instructions
Preheat oven to 350 degrees.
Cook the bacon over medium heat for 10-18 minutes, until it’s cooked to your desired crispness, flipping half way through. Remove slices from pan and place on paper towel covered plate, then blot with paper towel to remove grease. Chop into small pieces.
Chop mushrooms into small pieces.
Spray the insides of a muffin tin with cooking spray.
Roll pie crust out onto a flat surface.
Using a cookie cutter or drinking glass, cut 12 circles out of the pie crust, and line 12 muffin tin cavities with one of the circles.
In a large bowl, beat eggs and heavy cream for 5 minutes.
Add salt, pepper, and cheese. Stir.
Pour mixture into pie shells, using a spoon to help you evenly distribute the cheese.
Top with crumbled bacon and mushrooms.
Bake for 25-30 minutes, until you can insert a toothpick into the middle and it comes out clean.
Remove from oven and let set for about 5 minutes before serving.
