Green onions add color and flavor, but they're optional. Omit them, if you prefer.
8 (1-ounce) slices whole-wheat white sandwich bread, crusts removed
1/2 cup 2% reduced-fat milk
4 large eggs, lightly beaten
2 tablespoons chopped green onions (optional)
2 slices smoked bacon, cooked and crumbled
1/2 cup (2 ounces) shredded sharp cheddar cheese
How to Make It
Preheat oven to 425°.
Lightly coat both sides of bread with cooking spray. Press each bread slice into the cup of a muffin tin. Bake at 425° for 10 minutes or until bread is lightly toasted. Cool slightly.
Reduce oven temperature to 350°.
Combine milk and eggs, stirring well with a whisk. Divide the egg mixture evenly among bread cups. Sprinkle onions, if desired, and bacon evenly over tarts; top each tart with 1 tablespoon cheese. Bake at 350° for 15 minutes or until set.
I made 10 cups with 6 eggs and it seemed like a good ratio. I just whisked the green onion (chives would work too) in with the eggs. I sprayed the muffin tin and both sides of the bread and still had a little bit of an issue with sticking - not too bad though. We happened to have these for a "breakfast for dinner" night. But they'd be wonderful for a Sunday brunch and I would serve them to guests. Sliced pears finished our meal. Very fillling.
GREAT RECIPE! I used cupcake cups, did not oil the bread, which gave the bread a crisp edge. I over filled the bread pockets with the egg mixture. I salt and peppered the eggs prior to pouring. I used leftover little smokies on top of the egg, then a light dusting of cheese and topped it off with scallions. Served it with salsa on the side. It was great!! You can do soooo much with this recipe. Love it!!
I followed the recipe exactly, and we found these really bland. There wasn't a good egg mixture to bread ratio- the bread was the main taste. Like other reviewers, we had a difficult time getting these un-stuck, despite using cooking spray.
This is a super easy quick quiche-like recipe. You can make this recipe even lighter (and more WW friendly) by using light whole wheat bread, subbing 1 or 2 of the eggs for egg whites (3 egg whites to 1 egg), replacing bacon for steamed broccoli and using low fat cheddar. Yum.
Mmmm! Couple changes: used rye bread, nonfat plain yogurt instead of milk, added some tapatio for a little spice, used diced ham instead of bacon, and added some thyme. Next time, I will definitely add more thyme and directly into the egg mixture. I did not have a problem getting them out of the pan but I did use a silicon muffin pan so that helped.