Bacon and Egg Bites by Barbara

Bacon, Egg, Gruyere/Swiss Cheese and Cornbread

Learned this breakfast idea ---egg bites ---from talking to our granddaughter's friends' moms at a recent crew event in Buffalo.  There is a lot of time to kill in between heats.

They call them egg bites.  (I would have called them mini-quiches.) These moms said they make all the time, and make different combos, depending on what they have.  Hungry teenagers like them.  Moms like them, too.  

Aldi's Gruyere/Swiss mix and bacon was recommended.  So, that's what I decided to try.  

I went to Aldi’s I found the cheese mix—it is pretty good!--- and picked up the bacon we like from there because it doesn't have any nitrates.  

Save some of the bacon fat from cooking the bacon to grease the muffin tins.  

I had  honey cornbread muffins in the freezer (see previous recipe) so I defrosted 2 of them to break into pieces to put in each cup.  And broke up 4 pieces of bacon into bite-size pieces.  Then, added a generous amount of cheese.

We get a dozen eggs delivered by our neighbor's grandson every Thursday, so this was an excellent way to keep up with the amount of incoming eggs.  

I decided to use 6 eggs.  

Add a generous amount of salt, then beat them well.   

Then add enough half'n'half to make 3 cups of liquid.  Will be about 1.5 cups of eggs and 1.5 cups half'n'half.  My guess for how much egg custard to make was spot on.

 

Divide evenly among the muffin cups.

Let them sit for 10 minutes to let the cornbread soak up the liquid while you preheat the oven to 350 degrees.

Bake for 18 minutes.  They will puff up.  Edges should be starting to brown, and the centers should not be jiggly.    

Cool in the pan until they shrink down.

Turn them out onto a pan that will fit in your freezer and let them finish cooling.  

Freeze without letting them touch each other, then remove from the baking sheet, and place in plastic bags, and return to the freezer to use as needed.

To reheat, pull them out and let them defrost for 15 minutes then reheat in the toaster oven or regular oven, on 325 degrees for about 5 minutes.  

If you are in a hurry, you can microwave them for 10-15 seconds.  Maybe longer.  Add 5 more seconds and check to see if the center is still cold.  Repeat, if needed.

To recap:

Bacon and Egg Bites

Make 12 muffin-sized egg bites

2 cornbread muffins

4 slices bacon

bacon fat for greasing the muffin tin

about 1.5 cups of Gruyere Swiss shredded cheese mix

6 eggs

salt

1.5 cups half'n'half

B

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