Mini cheddar, broccoli and bacon quiches are the perfect food because they can be served for breakfast, brunch, lunch or even as an appetizer. Eggs and cream of mushroom soup are combined with crumbled bacon, broccoli and cheese. The batter is spooned into mini muffin tins and baked. The whole dish comes together in under 30 minutes. I like to cook my bacon in the oven because it is practically mess-free and the strips cook more evenly. Preheat the oven to 400 degrees. Line two baking sheets with foil and lay the bacon strips flat, making sure pieces do not overlap. Bake for 15 to 20 minutes, until crisp and golden brown. Transfer the cooked strips to a paper towel to drain the excess fat. Mini quiches are a stress-free meal everyone, including the kids, will devour.
Mini Cheddar, Broccoli & Bacon Quiches
Courtesy of Campbell's Kitchen
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request )
1 package (10 ounces) chopped frozen broccoli cuts, thawed and well drained
6 slices bacon, cooked, drained and roughly chopped (about 3/4 cup)
1/2 cup all purpose baking mix
1/4 cup milk
3 eggs
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Spray 12 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.
Stir the soup, broccoli, bacon, baking mix, milk, eggs and cheese in a medium bowl. Spoon about 1/4 cup soup mixture into each muffin-pan cup.
Bake for 30 minutes or until the quiches are golden brown and a knife inserted in the centers comes out clean. Let the quiches cool in the pan on a wire rack for 5 minutes. Remove the quiches from the pan.
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