Crustless Mini Quiches
8 slices bacon
1 onion, diced (medium size)
8 eggs
1/4 tsp. dried thyme (I add extra thyme...yummy)
salt and pepper, to taste
2 Tbsp. heavy cream
1 cup cheddar, shredded (I sometimes add more if I'm feeling really cheesy.)
Brown bacon in skillet. Drain grease.
Add onions to bacon and saute until translucent.
Remove from heat and set aside. (to let them cool)
Beat eggs, thyme, cream, salt and pepper together in large bowl. Fold in cheese.
Grease your muffin pans!
Add some bacon and onions to each muffin cup.
Top each muffin cup with the egg mixture.
Cook for 15 to 20 minutes at 350 degrees - or until the tops of the quiches are golden brown! (My oven can sometimes be faster than others.) The quiches will also look a little 'poofy' when they are done, but they will settle shortly after you take them out of the oven.
Makes 12 muffins.
Freeze them and nuke them in the microwave for 30 seconds for a fast breakfast.
You can also substitute the bacon with ham and it tastes great, too!