Easter brunch calls for dishes that feel special without keeping you tied to the stove all morning. These mini quiche cups are hopping onto your table with smoky bacon, sweet onion, and creamy eggs tucked perfectly into flaky phyllo shells. Make them ahead so you can spend more time hunting Easter eggs, sipping coffee, and enjoying the holiday with family.
Ingredients
- 30 Mini Phyllo Shells, 1 ½ inches in diameter
- 3 Eggs
- ⅓ cup Half and Half
- ¾ cup Shredded Cheddar Cheese
- 2 tbsp. Real Bacon Bits
- 1 tsp. Dried Minced Onion
- Fresh Chives, for garnish
Instructions:
- Place phyllo shells on baking sheet. In a mixing bowl, beat together eggs, half and half, cheese, bacon bits and onion.
- Spoon 2 teaspoons of filling into each shell. Bake at 375ºF until quiches puff and turn slightly brown or about 15-20 minutes.
- Garnish with fresh chives, if desired.
Notes:
I prefer to use regular half and half in this recipe, but you can certainly use fat free if that’s what you have on hand. These can also be made in regular sized phyllo shells. Simply adjust the cooking time to accommodate the larger sizes, adding about 5-6 minutes.
Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with a goal to make everyone feel comfortable in their own kitchen and eat a more colorful plate. You can follow her on all social media platforms and via her website SliceOfJess.com.
