- Food Babbles - https://foodbabbles.com -

Bite Size Bacon, Mushroom & Gruyere Quiche and A Giveaway!

There’s nothing better than a hearty, belly filling breakfast. More often than not, you’ll find eggs as the star of our breakfasts around here. Maddy loves them and is always requesting “eggys.” I don’t know why she calls them that since she can clearly say “egg,” but it’s cute. So when Land O Lakes Eggs approached me about making a bite-size brunch item for them, I was more than happy to oblige.

Last year, I partnered with Land O Lakes Eggs and made a pear Gruyère strata that was out of this world! This time around I am bringing you bite-size quiche that couldn’t be easier to make. With the help of refrigerated pie dough, this could be a quick weekend breakfast idea or make a wonderful addition to your brunch menu for any special occasion.

There’s nothing like all these savory breakfast favorites in one place. Theses quiche are the perfect little bite of egg, bacon, mushrooms and one of my personal favorite cheeses, Gruyère. I served these at our Easter brunch and they didn’t last very long at all. I’m thinking for our traditional Mother’s Day brunch, these would be a hit too! You can always change up the fillings too. How about ham and peppers for a Western flavor? Or add broccoli and cheddar perhaps? Any of your favorite fillings for omelets can be transformed into one perfect bite-size quiche.

I always buy Land O Lakes Eggs when I’m shopping because they’re inexpensive and they have a few different options for me to choose from. There are four varieties of all-natural eggs offered under the Land O Lakes brand: Farm-Fresh All-Natural Eggs, Cage-Free All-Natural Eggs, All-Natural Eggs with 160 mg ALA Omega 3 and Organic All-Natural Eggs. All their varieties are produced by hens fed a premium vegetarian, whole-grain diet. That makes them a great pick in my book!

If you want to give these Land O Lakes eggs a try for yourself you can use their “egg locator” to see where you can find them in your area OR Land O Lakes has agreed to give one lucky reader a premium gift package valued at over $100! This prize includes including an On-Ice Deviled Eggs ServerMini Muffin Tin, and a Two-Tier Server with Plates! That is quite the package, if I do say so myself.

Here’s the scoop…

To Enter: {Mandatory Entry} Simply leave me a comment telling me what’s your favorite brunch recipe that uses eggs? Simple, right? But if you’d like even more chances to win…

Optional Bonus Entries: Be sure to leave a separate comment for each of these that you complete since each individual item completed will be counted as an entry!

– Follow Land O Lakes on Twitter

– “Like” the Lank O Lakes Facebook page

– Subscribe to FoodBabbles emails

– Follow FoodBabbles on Twitter

– “Like” FoodBabbles on Facebook

Entries will be accepted until 9pm EST on April 20th. Winner will be selected via random.org. The winner will be contacted by the email address provided and will have 24 hours to respond. If the winner does not respond within that time frame, another winner will be selected via random.org. This giveaway is open to US residents only.

Good Luck!!

~K

This giveaway is closed.

Bite Size Bacon, Mushroom & Gruyère Quiche

1 (15 oz) box of refrigerated pie crusts (2 in a box)

6 slices of bacon

1 cup fresh mushrooms, coarsely chopped

1/3 cup shallots, finely chopped

1 1/2 cups Gruyère cheese, shredded

5 eggs

2/3 cup half-and-half

1 cup sour cream

– Preheat your oven to 375 degrees. Spray a mini-muffin pan with non-stick cooking spray.

– Roll out a dough disk to about 1/4-inch thickness and using a 2-inch round cutter, cut out 40 circles from the two disks.

– Put each circle into the prepared mini-muffin pans and press to fit.

– In a pan, cook the bacon until crispy. Drain on paper towels and then crumble into pieces and set aside.

– Pour off the bacon grease, reserving about 2 tablespoons. Saute the mushrooms and shallots in the reserved bacon grease until the mushrooms release their moisture, about 3-5 minutes. Set aside until cool.

– Once cooled, toss together the crumbled bacon, mushrooms, shallots and Gruyère.

– In a medium bowl whisk together the eggs, half-and-half, and sour cream.

– Fill each muffin cup 3/4 full with the bacon mushroom mixture.

– Spoon about a tablespoon of the egg mixture into each muffin cup.

– Bake at 375 degrees for about 20 minutes until eggs are set.

– Enjoy!

PS… These can be made ahead and reheated for 10 minutes in the oven at 375.

Disclosure: LAND O LAKES provided me with a full price coupon for LAND O LAKES Eggs, as well as a premium gift package from MoArk, including an On-Ice Deviled Eggs Server, Mini Muffin Tin, Two-Tier Server with Plates and a full-value coupon redeemable for any variety of LAND O LAKES®Eggs to be mailed to the giveaway winner. As always, all the opinions here are my very own.