Mini Quiches With Chives, Shallots, & Turkey Bacon

Ingredients
for 24 servings

• • 12 oz. turkey bacon, chopped
  • 1 small onion, minced
  • 1 shallot, minced
  • ¼ cup fresh chives, minced (plus more for garnishing)
  • Small handful of parsley, roughly chopped
  • 1 teaspoon Italian seasonings
  • 8 Eggland’s Best Eggs (large)
  • Pinch of smoked paprika
  • ½ teaspoon salt
  • 2/3 cups fresh parmesan cheese

Cooking Instructions

1. 1Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with cooking spray and place it on a cooking sheet. Doing this will make it easier to transport in and out of the oven.

2. 2In a large skillet, add in the turkey bacon and cook on medium/high heat. After a few minutes, add the onion, shallot, and garlic and cook down for a few more minutes.

3. 3Lastly, add the chives, parsley, and Italian seasoning and cook mixture until the turkey bacon is cooked through.

4. 4Remove mixture from heat and set aside until needed.

5. 5In a 4-cup liquid measuring cup, add in the eggs and take a fork to whisk until evenly beaten.

6. 6Add the paprika and salt and whisk to combine.

7. 7Place a thin layer of parmesan cheese into each individual muffin tin.

8. 8Take one teaspoon of the bacon mixture and add it to each tin.

9. 9Carefully pour enough of the egg mixture into each muffin tin, just until it covers the filling mixture. Sprinkle with some more parmesan cheese.

10. 10Bake quiches for 16-18 minutes or until the eggs have fully set.

11. 11Allow to cool slightly before taking a butter knife to release them from the pan.

12. 12Serve immediately or let quiches cool completely, cover with plastic wrap, and store in the fridge.

13. 13To reheat, place them on a baking sheet in a 375-degree oven for 5-7 minutes, or until heated through.