Bacon, Egg, and Cheese Mini Quiches

A wonderful way to start your morning with these savory mini quiches.

Pilsbury gave me the great idea of making breakfast quiches and then I started craving them every morning! I knew it wasn't feasible to make a large quiche every morning so I made these mini quiches that freeze so well you can enjoy them every day of the week!

A taste of bacon, egg, and cheese in every bite.

You'll forget all about the Starbucks drive through after eating these! And it only takes about an hour to prep several meals worth of these quiches. My husband often brings these to work and they are perfect going straight from the freezer to the microwave. I hope you love these as much as I do!

Bacon, Egg, and Cheese Mini Quiches

Ingredients

Makes 12 mini quiches:

• 1 refrigerated pie crust, or the pre-cut refrigerated mini pie crusts if available

• 4 eggs

• 1 cup milk

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 slices of bacon crumbled or finely chopped

• 1/4 cup Parmesan cheese

• 1/4 cup chopped onion (I use frozen to cut back on prep time)

• 1/2 cup cheese of your choosing (I like provolone or Swiss and I tear the cheese to size instead of shredding.)

Directions

1. Preheat oven to 375 degrees and remove pie crust from the fridge. Grease muffin pan.

2. Roll out pie crust and, if needed, cut pie crust to size. I've used a mason jar before, but a cookie cutter works great too. Place pie crust into muffin pan.

3. Beat eggs and mix in with milk. Add salt and pepper. Fill muffin tins halfway with egg mixture.

4. Top the egg mixture with a sprinkle of the bacon, onion, and both types of cheeses. Cover the toppings with the rest of the egg mixture.

5. Bake for 35-45 minutes or until eggs have cooked through.

6. Enjoy!

You can freeze these for up to a month after cooking! I usually wrap up three quiches in parchment paper and place those in a freezer gallon bag. I defrost in the microwave at 40% power for 1-2 minutes and then full power for about a minute or until they are hot.