1 March, 2019
Jalapeno Popper Mini Quiches
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It’s been a while guys. I have had an incredibly busy February, but I am finally back!
I honestly didn’t expect these to be blog-worthy when I was making them but they exceeded my expectations exponentially. Usually when I get home from work, I just kind of relax for a little bit but yesterday I was craving eggs…something I usually NEVER crave. Don’t get me wrong, I like eggs! However, I come home around 10 am and I’ve already been awake for several hours and beasted through a shift of heavy lifting and breakfast food rarely sounds good (hot wings usually do, though). Also, Wednesday was my sweetheart’s birthday. I bought us cute side-by-side desks so we can game together. I had to assemble them Thursday morning so I decided to play the procrastination game and make breakfast first. Mimosas and quiche are definitely good fuel for Ikea assembly rage.
Chances are, like me, you already have most of the items to make these. Bacon, eggs, jalapenos, shredded cheese, cream cheese, chives, either all purpose flour or coconut flour for a low carb option, baking powder, and a little salt and pepper. I used a 6 cup jumbo muffin tin for these but you can use a regular 12 cup muffin tin. There will be enough batter for either. Preheat your oven to 350. Line your muffin tins with bacon. Combine your dry ingredients with the eggs and cream cheese using a hand mixer. Add chopped jalapenos and chives to the mix. Fill bacon cups 3/4 full and top with shredded cheese, remaining chives, and jalapeno slices. Bake for 25 minutes and these little bundles of joy are ready to eat!
Not only would these make a great brunch appetizer to share with friends, these mini quiches are great for meal prepping too! Perfect for taking to work through the week…just leave the mimosa at home 😉