Yesterday I shared with you about my Broccoli Cheddar Muffins and today I am continuing that series with these yummy Quiche Muffins altered from a recipe that Gooseberry Patch shared on Fox 28 a while back.
Truth be told, these yummy little babies remind me a lot of one of family favorites: Ham and Cheese Cups.
Now… remember that I was baking three different muffins at a time…
I totally spaced taking pictures of me spraying my muffin tin with oil
I also spaced taking pictures of me placing the small biscuits in 10 of the muffin cups…
And pressing them down into the cups…
Nor did I take a picture of mixing the eggs with the softened cream cheese until smooth
Now somewhere around this point I woke up and realized that I am a food blogger after all and I grabbed my camera and caught the rest of the action…
I poured my egg mixture 3/4 of the way up in the 10 cups… and added salt and pepper
Then I added crumbled bacon on top.
Now bake up at 375 degrees for 10-15 minutes until set.
Now, I am fairly confident these will freeze well, since the ham and cheese cups did well. However, you simply MUST try one of these straight from the oven… absolutely delish!
Click on the card to print the recipe only.
Note: I plan to share my third (or technically fourth) savory muffin over at Pennies and Blessings real soon: Zesty Chicken Salsa Muffins 🙂