Tuesday, February 8, 2011

Recipe: Bacon and Spinach Quiche Mini Muffins

I got the concept for using pancake mix and eggs to make quiche-inspired muffins from a recipe I found online two laptops ago. Over the years, I have been experimenting with various fillings and using the recipe to bail myself out of last-minute potluck-contributing situations. I think this is the best version, but you can substitute the bacon and spinach with other quiche fillings if you'd like.

1/2 medium onion
2 strips of applewood-smoked bacon
2 eggs
1/2 cup pancake mix
1 small handful of baby spinach leaves
1/2 cup shredded sharp cheddar
nonstick spray
olive oil

Preheat your oven to 350° Fahrenheit. Using a nonstick cooking spray, grease a mini muffin pan well (otherwise these will definitely stick and make for a very difficult-to-clean pan).

Finely dice the onion and chop up the slices of bacon. Heat a small skillet on medium-high heat and add a few drops of olive oil. Add the onions and sauté just until they begin to soften on the edges. Add the bacon and sauté until the bacon is cooked and the onions are translucent. Remove the pan from the heat and allow the onions and bacon to cool.

In a medium bowl, beat the eggs. Add the onions and bacon and mix to combine evenly. (Lifestyle tip: Save the bacon fat to use as a secret ingredient in guacamole.) Stir in the pancake mix. Roughly chop the spinach and add it to the bowl. Add almost all of the shredded cheese, reserving about 1 tablespoon for later. Mix the ingredients until everything is evenly combined.

Spoon the mixture evenly into the muffin cups. Top each with just a little pinch of the remaining cheese. Bake them for 10 minutes, and allow the muffins to cool before removing them from the pan with a butter knife.

Makes 12 mini muffins.

| Photo Credit: Me. |

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