Southwestern Quiche Bacon Cups Recipes

Steps:

• Heat oven to 375°F. Spray 8 standard-size muffin cups with cooking spray.
• Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
• In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over).
• Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Wrap a single slice of bacon along the walls of a cupcake pan (where normally place the cupcake batter). There will be about an inch of bacon left after covering the walls. Place this leftover bacon slice onto the center of the cup to cover the bottom.
• 3. Repeat step 2 until each cupcake cup is wrapped in bacon. Place cupcake pan in the refrigerator to cool while you prepare the other ingredients.
• 4. Dice bell peppers and onion, mix together with a fork.
• 5. Scramble 6 JUMBO eggs (7-8 large eggs) in a bowl.
• 6. Gently combine heavy cream with eggs until thoroughly mixed.
• 7. Add peppers and onions to the egg mixture, along with half of the shredded cheese and mix well. Save 1/8th cup of peppers and onions for a later step.
• 8. Remove the cupcake pan from the fridge and spoon the egg mixture into each cup, filling it up about 2/3 of the way (I use a 1/4 cup scoop to spoon the eggs into the cups).
• 9. Sprinkle the remaining peppers and onions into the cups and top with the remaining cheese.
• 10. Place in pre-heated oven on the middle rack for 30-35 minutes.
• 11. Remove from oven and let stand 5 minutes. Garnish with chooped cilantro and enjoy!

Steps:

• 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., Add broccoli and onion to drippings in pan; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer., In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and the broccoli mixture. , 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. Freeze option: Securely cover and freeze unbaked quiche cups. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Cover loosely with foil if tops brown too quickly.

Steps:

• Heat oven to 325ºF.
• Reserve 2 Tbsp. each onions and tomatoes for later use. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
• Whisk eggs, sour cream and paprika until blended; pour into 13x9-inch baking dish sprayed with cooking spray. Top with vegetable mixture and cheese.
• Bake 30 min. or until center is set; top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.

Steps:

• In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside., In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer., In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn., Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired.