I made these quiche muffins for my brunch clothing swap and they were the perfect! I had made a sweet bread and cookies and needed something savory to finish off the brunch food. These muffins did the trick. The texture is somewhere right in the middle of eggy and bready, but enough on the bready side that a few people who didn’t really like eggs loved these. Sauteeing the bacon and onions together till it’s all nice and crisp and caramelized really helped the flavor. Everyone at the party seemed to love these and a few even requested the recipe.

I modified an All Recipes recipe for these quiche muffins. Here is my adjusted recipe:

Quiche Muffins
Modified from: All Recipes
Makes 17 muffins

12 slices bacon, chopped
2 onion, chopped
10 eggs
1 1/3 cup Bisquick baking mix
4 tsp. chopped dried parsley
2 cup cheddar cheese
1 cup Mexican mix cheese (cheddar + Monterey Jack mixed)
1 cup Parmesan cheese
Salt & pepper
2 dashes of cayenne

Preheat the oven to 350 degrees F. Grease 2 muffin pans.

In a large skillet over medium heat, fry bacon and onion together for about 5 minutes, or until bacon is crisp. Drain and set aside.

In a medium bowl, beat the eggs. Stir in the baking mix, parsley, shredded cheeses, salt & pepper, cayenne, bacon and onion. Spoon into greased muffin cups.

Bake for 10 to 15 minutes in the preheated oven, or until the tops are lightly browned.

Allow to cool in the pan before carefully removing with a small knife or spatula.

Note: I used whatever cheeses I had on hand. You can do the same!

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