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.
Author:Amanda C. Hughes
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12 Servings 1x
12 bacon slices
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
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.
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.