Whether you are entertaining or looking for an egg-squisite afternoon snack, these mini bacon quiches are like handheld pockets of deliciousness.
6 large Pace Farm eggs
Pinch salt and pepper
6 bacon slices, cooked until crisp and finely chopped
1/3 cup sour cream
2 onions, thinly sliced
1/2 cup grated Parmesan cheese
1 tsp minced fresh thyme
1 large potato, peeled and diced
Preheat oven to 190℃. Cook potatoes in boiling salted water for 8 to 10 minutes or until tender. Drain.
In a medium bowl, combine eggs, bacon, onion, Parmesan, thyme, salt and pepper; whisk until well-blended. Stir in potato.
Spoon about 1 tbsp egg mixture into each cup of a lightly greased mini muffin pan. Bake for 13 to 15 mins or until lightly browned. Allow to cool for 5 minutes. Remove from pans; top each quiche with about 1/2 teaspoon sour cream and serve.