Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
24
Yield:
24 mini quiches
Ingredients
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
Morgan Hunt Glaze / Food Stylist: Margaret Monroe Dickey / Prop Stylist: Hannah Greenwood
Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
Morgan Hunt Glaze / Food Stylist: Margaret Monroe Dickey / Prop Stylist: Hannah Greenwood
Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
Morgan Hunt Glaze / Food Stylist: Margaret Monroe Dickey / Prop Stylist: Hannah Greenwood
Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
Morgan Hunt Glaze / Food Stylist: Margaret Monroe Dickey / Prop Stylist: Hannah Greenwood
Nutrition Facts (per serving)
| 95 | Calories |
| 7g | Fat |
| 3g | Carbs |
| 4g | Protein |
