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Kitchen Sink Quiche Cupcakes

Anything and everything but the kitchen sink can go into these!  Think of it as an omelette in a bite-size portion.  Super easy to make, and even easier to eat, these will quickly become a morning favorite.


The stars of the show:

6 eggs
1/2 cup milk
1 cup shredded cheese (cheddar used here)
3 pieces of bacon, cooked and crumbled
1/2 tomato, seeded and finely diced
1 tablespoon diced onion
1 teaspoon diced green onion
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon dried parsley
Preheat the oven to 350 degrees.  Grease a muffin pan.
Mix the eggs and milk in a bowl.  Prepare remaining ingredients, add everything in, and mix well.  Fill muffin cups evenly, stirring the bowl between disbursements (the heavier items like the bacon and cheese settle to the bottom).  You want to try to get every ingredient into each cup.

Show me the oven!

To make the bacon process even more simple, I diced it before cooking in the skillet.  This is faster and less messy than cooking three whole strips and crumbling afterwards.

A little overfilled, but there's no way I'm throwing out what's left.

Bake in the oven for 25 minutes.


Optional: When finished, I added more cheese on top and returned them to the oven for 2 minutes.  You can never have enough cheese!

Let them cool for a few minutes before serving. 

Cooked to perfection and plenty of leftovers.

There are so many possible variations with this recipe.  Ham and mozzarella, mushrooms and swiss, anything you like can go into these quiche cupcakes of delight.
Breakfast is served.

Served here with 10-grain bread and fruit cocktail.

What will be your variation? 

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