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Challenge: Reinventing Breakfast

Mini Quiche with Bacon Jam Filling

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A modern twist on a traditional brunch favorite. Never skip breakfast again with these convenient little bite size pies.

Mini Quiche with Bacon Jam Filling

  • Servings: 3 muffins
  • Yield: 6
  • Prep Time: 15 min
  • Cooking Time: 20 min


  • 4 eggs
  • ½ cup milk
  • ½ cup shredded cheddar cheese
  • 1 tablespoon chopped chives
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Store bought ready made pie crust
  • ¼ cup bacon jam (room temperature) recipe to follow


  1. Preheat oven to 350 degrees F.
  2. Coat a mini muffin pan with cooking spray.
  3. Roll out pie crust on a lightly floured surface.
  4. Using a 2″ biscuit cutter, cut the pie crust in small rounds.
  5. Gently press the rounds into the mini muffin pan.
  6. In a mixing bowl, whisk together the eggs and milk.
  7. To the egg mixture, add the cheddar, chives, salt and pepper and whisk to combine.
  8. Place ½ teaspoon of bacon jam in each mini muffin cup.
  9. Spoon egg mixture over bacon jam until cups are almost full.
  10. Place muffin tin on a baking sheet to catch any spillage.
  11. Bake at 350 degrees F for 20 minutes or until centers are set.
  12. Remove from oven and allow to cool for 15 minutes.
  13. Serve warm or room temperature.
  14. Refrigerate any remaining pies for a quick and protein packed snack.

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