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Low Carb Bacon Quiche Muffins

The cookbook Make It Freeze It by Taste of Home began my journey. It’s where I first learned of Bacon Quiche Tarts. This recipe used refrigerated crescent tube dough. But my husband and I found it unnecessary when I tried a version of these breakfast tarts without the dough. They tasted just as good, and the carbs disappeared. Therefore the renamed and revised recipe of Low Carb Bacon Quiche Muffins.

As the title of the cookbook suggests, you can freeze this item. When I make this, it gets consumed before it ever makes to a freezer. This has become a staple breakfast item in our house. Easily reheat for a breakfast on the go.

If you like eggs at breakfast, check out my recipe for Sausage & Egg Breakfast Casserole. Great for serving a crowd!

What you need

The ingredients for these Low Carb Bacon Quiche Muffins are very simple. Bacon, cream cheese, Colby cheese (Colby Jack pictured), eggs and milk. And onion powder if you desire. Liquid such as milk provides for a smoother cream cheese. Depending on your preference, use any other kind of milk you like (soy, almond, rice, coconut, etc.). Place the aluminum-wrapped cream cheese in a container of warm water an hour or two before needed to speed up the softening process.

The Steps

Using a hand held mixer speeds up the process and makes for a smooth cream cheese mixture.

Add the crumbled bacon and shredded Colby cheese. I like to bake the bacon at 400°F for about 10 minutes on an aluminum foil-lined rimmed baking sheet. I drain off the fat into a cup. After the bacon has cooled on a paper towel-lined plate, I crumble them. If you need a tutorial, check out my recipe for How to Cook Bacon in the Oven. Other semi-hard cheese would work: Cheddar, Colby Jack, Swiss, Mozzarella, etc.

After spraying the cups of the muffin tin, I find that to help the anti-stick factor, an extra swipe or two helps ensure the cooking spray has coated the bottom and sides of each cup.

Bake for 22-23 minutes in a 375°F oven. Enjoy the low carb bacon quiche muffins immediately. Or completely cool and refrigerate, and breakfast is ready for the week. My husband likes to reheat two in the microwave each weekday morning for breakfast on the go.

After about five minutes of cooling time, I like to use a plastic fork to pop them out. Prevents scratching of non-stick pans.

Bacon Quiche Muffins

December 3, 2018

Servings: 12 muffins

Difficulty: easy

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Low carb breakfast in the form of a bacon quiche muffin. Easy to reheat for a quick breakfast on the go.

By: Elizabeth Newman

Ingredients

• 12 oz cream cheese (regular or 1/3 less fat), softened
• 3 Tbsp milk of your choice
• 4 large eggs
• 1 tsp onion powder
• 1 cup shredded Colby cheese
• 5-6 strips of bacon cooked and crumbled, 1 tablespoon reserved for topping (optional)

Directions

• Step 1 Cook bacon, drain, cool, crumble.
• Step 2 Set oven to 375°F. Spray 12 cup regular muffin tin with cooking spray. Wipe sides and bottom of each cup to fully coat with the sprayed cooking spray.
• Step 3 Combine softened cream cheese with the milk in a bowl and blend well with a hand mixer until smooth.
• Step 4 Add the eggs and onion powder and blend well with hand mixer.
• Step 5 Add crumbled bacon to bowl, reserving 1 tablespoon for topping. Add cheese. Stir well with spatula.
• Step 6 Evenly distribute egg mixture between the cups.
• Step 7 Sprinkle with a few bits of the reserved tablespoon of crumbled bacon.
• Step 8 Bake in oven for 22-23 minutes. Allow to cool in tin. Remove and enjoy. Store in refrigerator.
• Step 9 REHEATING INSTRUCTIONS: for a quick breakfast reheat two muffins for about 40 seconds in the microwave.

Did you try this recipe?

I’d love to see a picture of your Low Carb Bacon Quiche Muffins. Share it on Instagram @nickelplatekitchen and#nickelplatekitchen. Happy cooking!