Mini Quiches with Chives, Shallots, and Turkey Bacon

An easy, finger food that is perfect for making before the game and reheating! Thank you Eggland's Best for the recipe.

• Yield: 24 servings
• Prep time: 15 min
• Cook time: 17 min
• Total time: 32 min.

Ingredients

• 12 oz. turkey bacon, chopped
• 1 small onion, minced
• 1 shallot, minced
• 1 teaspoon garlic, minced
• ¼ cup fresh chives, minced (plus more for garnishing)
• Small handful of parsley, roughly chopped
• 1 teaspoon Italian seasonings
• 8 large Braswell Family Farms eggs
• Pinch of smoked paprika
• ½ teaspoon salt
• 2/3 cups fresh parmesan cheese

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with cooking spray and place it on a cooking sheet. Doing this will make it easier to transport in and out of the oven.
2. In a large skillet, add in the turkey bacon and cook on medium/high heat. After a few minutes, add the onion, shallot, and garlic and cook down for a few more minutes. Add the chives, parsley, and Italian seasoning and cook mixture until the turkey bacon is cooked through, remove from heat and set aside until needed.
3. In a 4-cup liquid measuring cup, add in the eggs and whisk evenly. Add the paprika and salt and whisk to combine.
4. Place a thin layer of Parmesan cheese into each individual muffin tin, followed by one teaspoon of the bacon mixture. Carefully pour egg mixture over the filling so it is covered. Sprinkle with additional Parmesan.
5. Bake quiches for 16-18 minutes or until the eggs have fully set. Allow to cool slightly before taking a butter knife to release them from the pan. Serve immediately or let quiches cool completely, cover with plastic wrap, and store in the fridge.
6. To reheat, place them on a baking sheet in a 375-degree oven for 5-7 minutes, or until heated through.