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Bacon-broccoli Quiche Cups

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Serves Yield: 2 servings. | Prep Time | Cook Time

Why I Love This Recipe

I made this last night using egg substitute. I did not have 10 oz ramekins, so I used a small oval shaped baking dish. I know that I overdid both the broccoli and the tomatoes, so I used a whole cup of egg substitute. Because of the extra ingredients, bigger dish, etc..the cooking time was about 30 minutes. Came out well, I will get more like 4 servings as a side rather than 2. Whatever you put this in, don't forget to use the cooking spray like I did!

Regardless of my mishap, I can see myself using this recipe as a blueprint, varying the veggies, meats and cheese to suit what I have on hand. I was thinking spinach, feta, olives, and ham for next time.

Ingredients You'll Need

4 bacon strips, diced
1/4 cup fresh broccoli florets
1/4 cup chopped onion
1 garlic clove, minced
3 eggs
1 tablespoon dried parsley flakes
1/8 teaspoon seasoned salt, optional
Dash pepper
1/4 cup shredded cheddar cheese
2 tablespoons chopped tomato


In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, cook the broccoli, onion and garlic over medium heat for 2-3 minutes or until tender.

In a small bowl, beat the eggs, parsley, seasoned salt if desired and pepper. Stir in bacon and broccoli mixture; add cheese and tomato.

Pour into two 10-oz. ramekins or custard cups coated with cooking spray. Bake at 400° for 22-25 minutes or until a knife inserted near the center comes out clean.

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