Quiche Cups! Say it loud and say it with a napkin and plate at the ready! Quiche Cups! The creamy, tender, eggy filling and the buttery, flaky crust you’ve come to love, all in cup-form! Quiche Cups! Filled with melty cheese and of course crispy, succulent bacon, because it wasn’t already delicious enough! There’s no way NOT to love these little guys!
Ingredients
- 6 ounces cream cheese, softened
- 5 teaspoons 2% milk
- 2 large eggs
- 1/2 cup Colby cheese, shredded
- 2 tablespoons green pepper, chopped
- 1 tablespoon onion, finely chopped
- 1 (8-ounce) tube refrigerated crescent rolls
- 5 strips bacon, cooked and crumbled
- green onions, thinly sliced, to taste, for topping
- hot sauce, optional, to taste, for topping
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease eight muffin cups.
Step 3 –In a small bowl, combine the cream cheese and the milk and beat together with a hand mixer until smooth.
Step 4 –Add the eggs, the Colby cheese, the green pepper, and the onion to the cream cheese mixture and beat to combine.
Step 5 –Separate the crescent dough sheet into eight triangles.
Step 6 –Press the triangles into the bottom and up the sides of the prepared muffin cups.
Step 7 –Sprinkle half of the bacon into the muffin cups.
Step 8 –Pour the egg mixture over the bacon.
Step 9 –Top the egg mixture with the remaining bacon.
Step 10 –Bake the quiche cups, uncovered, until a knife inserted into the center of one of the quiche cups comes out clean, about 18-22 minutes.
Step 11 –Top the quiche cups with the green onions.
Step 12 –Serve warm, drizzled with the hot sauce.
