These bacon wrapped western quiche tarts make the perfect grab and go breakfast. Make them on Sunday and enjoy them all week. They check off all the savory flavor boxes on your taste buds and keep you full all day long.
Bacon Wrapped Western Quiche Tarts
Servings: 12
Prep Time: 10 minutes| Cooking Time: 20 minutes | Total Time: 30 minutes
Nutritional Facts: 1.5g Net Carbs| 154 Calories | 12g Fat | 1.5g Carbs | 10g Protein | 0g Fiber
Make it Paleo/Dairy-free: You can make this bacon wrapped western quiche tarts recipe without cream or cheese. Simply add two more eggs.
Variation Tip: Add flavorful mix-ins like crumbled sausage or diced pepperoni.
Ingredients:
- 12 bacon slices
- 8 eggs
- 2/3 cup heavy (whipping) cream
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced yellow onion
Steps:
- Preheat the oven to 375 degrees F.
- Line each cup of a 12-cup muffin tin with a slice of bacon around the edges then bake for 10 minutes until browned but not crisp.
- In a large bowl, whisk together the eggs and cream. Add the Cheddar, red and green bell peppers, and onion and mix well.
- Pour the egg mixture into the bacon-lined muffin cups, filling each about three-quarters full.
- Bake for about 20-minutes until the muffins are golden brown and fully cooked. They should be spongy but not soft in the middle. Use a spoon to lift them up from the pan.
- Store in an airtight container in the refrigerator for up to 1 week.
From the cookbook I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It’s called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You
PrintBacon Wrapped Western Quiche Tarts
These bacon wrapped western quiche tarts make the perfect grab and go breakfast. Make them on Sunday and enjoy them all week. They check off all the savory flavor boxes on your taste buds and keep you full all day long.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 Servings 1x
- Category: Breakfast
Ingredients
- 12 bacon slices
- 8 eggs
- 2/3 cup heavy (whipping) cream
- 1 cup shredded cheddar cheese
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced yellow onion
Instructions
- Preheat the oven to 375 degrees F.
- Line each cup of a 12-cup muffin tin with a slice of bacon around the edges then bake for 10 minutes until browned but not crisp.
- In a large bowl, whisk together the eggs and cream. Add the Cheddar, red and green bell peppers, and onion and mix well.
- Pour the egg mixture into the bacon-lined muffin cups, filling each about three-quarters full.
- Bake for about 20-minutes until the muffins are golden brown and fully cooked. They should be spongy but not soft in the middle. Use a spoon to lift them up from the pan.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
Add flavorful mix-ins like crumbled sausage or diced pepperoni.
Make it Paleo/Dairy-free: You can make this bacon wrapped western quiche tarts recipe without cream or cheese. Simply add two more eggs.
Nutrition
- Serving Size: 12
- Calories: 154
- Fat: 12g
- Carbohydrates: 1.5g
- Fiber: 0g
- Protein: 10g
Keywords: Western Quiche Tarts
2 comments
This is what I had in mind. I used to make similar ones at work only with a pastry shell. Tip…Fill cups about 1/3 with ingredients except for egg and cream mixture into bacon wrapped shell. Top each muffin with egg mixture.
Planning to make a quadruple recipe of your Rosemary Quiche from the Wicked Good Ketogenic diet book for my daughter’s family birthday brunch. It’s a favourite of ours. Will put it in a lasagna pan instead of a pie plate. How should be adjust the cooking instructions. Normally at 375 for 30 min.