Breakfast Quiche Cups

Name: Breakfast Quiche Cups
Ingredients: 1 egg, slightly beaten; 3/4 cup milk; 2 tsp. Maxim 100% Freeze-dried Coffee; 1/2 tsp. sugar; 1/2 cup all-purpose flour; 1-1/2 tsp. oil; 1/8 tsp. salt; 8 crepes; 4 slices bacon, cooked and crumbled; 8 oz. cream cheese, softened; 2 tbsp. milk; 2 eggs, slightly beaten; 1/4 cup grated Swiss cheese; 2 tbsp. chopped chives; scallions; 1/8 tsp. pepper

16 ingredients

12 steps

Ingredients

1 egg, slightly beaten
3/4 cup milk
2 tsp. Maxim 100% Freeze-dried Coffee
1/2 tsp. sugar
1/2 cup all-purpose flour
1-1/2 tsp. oil
1/8 tsp. salt
8 crepes
4 slices bacon, cooked and crumbled
8 oz. cream cheese, softened
2 tbsp. milk
2 eggs, slightly beaten
1/4 cup grated Swiss cheese
2 tbsp. chopped chives
scallions
1/8 tsp. pepper

Directions

1

Crepes: Combine egg, milk, instant coffee and sugar in bowl.
2

Add flour, oil and salt; beat until smooth.
3

Using 2 tbsp.
4

batter for each crepe, bake in hot, lightly-greased 6-inch skillet until brown on both sides.
5

Yield: 8 crepes.
6

Quiche cups: Place crepes in 8 lightly greased muffin pans; press lightly to fit and fold over edges.
7

Divide half the bacon among the crepes.
8

Beat cream cheese with milk and eggs until smooth and blended.
9

Add remaining ingredients and spoon over bacon in cups, using approximately 2 tbsp.
10

for each.
11

Bake at 375F for 20 minutes, or until set.
12

Garnish with remaining bacon and serve.