In our house, bacon is its own food group. The boys will eat bacon on anything and everything, whether it’s fried in strips, crumbled on a wilted lettuce salad or used to top homemade baked beans. It’s often found on our breakfast table, but I wanted to take a short cut this morning and combine everything together.

These breakfast bites are really crustless quiches. All you need is a muffin cup and a large measuring cup to mix up the eggs, and 30 minutes later, breakfast is served. You can add ingredients of your choice. Use up any leftover ham or sausage links. Chop up some fresh broccoli and change up the type of shredded cheese if you like. This morning I added some hen of the woods mushrooms that we’d canned in late fall, but fresh mushrooms work equally as well. These make a quick breakfast that you can eat on the go, and they’re great for using up those small-quantity leftover veggies and meats that aren’t quite enough to stand on their own.

Bacon, Egg and Cheese Breakfast Bites

12 slices of bacon

8 eggs

1 half-pint canned mushrooms

Shredded cheddar cheese

Milk

Salt and pepper to taste

Preheat oven to 375 degrees Fahrenheit.

Spray a 12-cup muffin tin liberally with cooking spray. Line each muffin cup with 1 slice of bacon. Evenly distribute the canned mushrooms in each muffin cup (I used an entire half-pint). Sprinkle shredded cheese on top of the mushrooms.

In a large measuring cup, combine the eggs, a splash of milk, salt and pepper, and whisk until scrambled. Pour egg mixture into the muffin cups.

Bake muffin cups at 375 degrees Fahrenheit for 30 minutes, or until a toothpick inserted into the center of the cups comes out clean.

Makes 12

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