Running a bit behind this week. We are nearing our year of Bible study, school etc. and I am keeping too busy!! 🙂
I saw these lovely recipes and though late..I thought I would share!!
I/we do not eat much pork…so I might trade out turkey bacon.
But who knows…maybe for a special brunch I would go all out!! 🙂 YUM!
Have a wonderful weekend in the Lord,
Mini quiches with hash brown
Who says you can’t mess with perfection? For the record, not us. Take this recipe for quiche. First, we make them miniature. (Confession: We love all things mini.) But where we really kick things up a notch is the crust: Swap pie dough for salty, savory hash browns. Simply line a muffin tin with the potatoes and bake until crispy. Then fill each cup with eggs, bacon, tomato and cheese, and bake again. You can grab one of these bites to eat on the go, or pair the whole dozen with green salad and mimosas for a classy weekend brunch.
MINI BACON AND TOMATO QUICHES
A PureWow Original Recipe
- Makes 12 mini quiches
- Start to Finish: 1 hour
3 cups frozen hash browns, thawed and drained well
3 tablespoons butter, melted
Pinch of salt
6 bacon strips, cooked and crumbled into bits
1 cup cherry tomatoes, quartered
½ cup whole milk
Salt and freshly ground black pepper
1 cup white cheddar cheese, grated
1. Preheat the oven to 425°. Lightly grease a standard-size muffin tin. In a medium bowl, toss the hash browns with the butter and salt until well combined.
2. Place 2 tablespoons hash browns into each cup of the muffin tin. Press gently into the base to form a crust. It’s OK if the potatoes come up slightly around the edge of the cup.
3. Bake the hash-brown crust until it’s golden and crisp, about 12 to 15 minutes. Remove from the oven and cool slightly. Reduce the oven temperature to 375°.
4. Place about 1 tablespoon bacon into each crust, then top with a few pieces of tomato.
5. In a medium bowl, whisk the eggs with the milk and season with salt and pepper. Pour the custard into each cup, stopping about ¼ inch below the top rim. Sprinkle cheese on top and bake until the quiches are puffed up and golden, 12 to 15 minutes. Cool for 5 minutes before removing from the tin. Serve warm.
CANDIED BACONHIGH ON THE HOG
Candied bacon you can eat with anything
Candy? Yes. Bacon? Yes! Candied bacon? Good God, yes! Slather thick-cut bacon in maple syrup, brown sugar and a hit of black pepper for a salty-sweet delight that elevates brunch to an ohmygosh level. We love serving it waffle-side in the morning, but the real treat is cutting it up into bite-sized pieces and pairing it with a stiff drink come cocktail hour. You’ll soon understand why it’s nicknamed “millionaire’s bacon.”
A PureWow Original Recipe
- Makes 6 to 8 servings
- Start to Finish: 30 minutes
1 pound thick-cut bacon
¼ cup maple syrup
½ cup brown sugar
Coarsely ground black pepper
1. Preheat the oven to 375°. Line a baking sheet with aluminum foil and top with a roasting rack. Lightly spritz the rack with nonstick spray. Lay the bacon on the rack, leaving just a tiny bit of room between each piece.
2. Brush the bacon with maple syrup, then sprinkle with brown sugar. Top with a generous sprinkling of pepper.
3. Bake until the sugar is melted and the bacon is crisp, 15 to 17 minutes (or a little longer if you like it extra crispy). Let the bacon cool for 5 minutes before removing it from the rack and serving.
Recipe Credit: purewow.com