Carolina Food Storage: Zucchini and Bacon Mini Quiches

Sunday, July 15, 2012

Zucchini and Bacon Mini Quiches

Let me start off with a warning....these things are super addictive. If you are planning to make these before you are ready to serve them, be sure to make extra! I hope that i am not boring everyone with all of these zucchini recipes. Our garden this year is producing a 5 gallon bucket a day. I can't seem to keep up so I am putting zucchini in everything!

Ingredients:

2/3rds Cup Shredded Zucchini

3-4 THRIVE Scrambled Eggs* (depending on the size of your muffin tins)

1/8 Cup Shredded Cheddar Cheese or THRIVE Shredded Cheddar Cheese*

3 Slices of Bacon Cooked & Crumbled or THRIVE Bacon TVP*

Preheat oven to 350 degrees and grease 12 mini muffin tins. Saute zucchini over medium heat until browned. Remove from heat and layer on a paper towel to remove excess moisture. Fill the bottom of each tin with a layer of zucchini, cheese, bacon and eggs. Fill tins 3/4 full. Bake uncovered for 40-45 minutes or until eggs are set.

Shared at the Homestead Barn Hop & sixsistersstuff.com

2 comments:

J-ROK LGMDecember 3, 2012 at 4:20 PM
Hi! I'm thinking of trying these for a post-holiday brunch. Think I could try these with THRIVE zucchini? lazygreenmama at gmail
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Leigh AnnDecember 3, 2012 at 5:15 PM
I don't think that you would be able to shred them after rehydrating. You could try cutting them before they are rehydrated, although they may crumble. You could however place one slice of rehydrated zucchini in the bottom of each muffin tin and then fill them up. That should work out just fine!
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