Bacon and Kale Quiche Muffins Recipe with Kerrygold Sweet Cheddar

Our family is a bit obsessed with Kerrygold dairy products. We actually have an entire drawer in our refrigerator filled with Kerrygold cheese and butter.

Yep, a whole drawer. Even Corban is a believer, in fact Kerrygold cheese is the first thing he asks for when he wakes up!

I just love that all their products are made with milk from grass fed cows, and don’t have any artificial ingredients. So when my friends at Kerrygold asked me to come up with a favorite holiday breakfast using their products, it was a no-brainer, since we have something from Kerrygold for breakfast almost every day.

At 36 weeks pregnant, cooking, testing, and photographing a recipe is not the easiest right now. But these muffin pan quiches are so simple, that even when my hands and feet are swollen, my stomach feels about 20 times to big for the rest of my body, and I’m out of breath from lack of lung space, this breakfast still feels easy to make.

Part of the convenience is that I have a gallon sized bag full of finely chopped kale in my freezer. At the end of the growing season, I just chopped up and froze what was left in my garden, and use it little by little in various meals. I also use a puff pastry sheet instead of trying to make my own crust. Got that idea from my puff pastry egg in a basket recipe. I have a whole wheat pie crust recipe that I usually use for quiches, but I am so not up to being on my feet to roll out pie dough right now!

This recipe actually uses two different Kerrygold products. The first is their creamy Garlic and Herb Butter. It’s now the only butter I use to cook eggs in, because I love the extra flavor it gives to them. The butter is also great on steamed vegetables, or as a quick and easy topping for a grilled steak. In this recipe, I use it to grease the pan and give an extra bit of flavor to the puff pastry crust.

The second Kerrygold ingredient is their Skellig Sweet Cheddar. When they say this cheddar is sweet, it’s not a sweet taste like sugar, but a distinct nutty flavor. It’s also incredibly creamy, and every time I eat it I think of pears and apples.

While each quiche muffin is one serving, I’ll be honest. We sometimes eat two per adult. So you just might want to double your batch if there’s more than three of you. If you don’t eat them all, they freeze really well. Just wrap them individually in plastic wrap, and pop them in the freezer. When you’re ready to eat one, unwrap it and bake it on a cookie sheet at 350 degrees F until heated through.

This is one of my go to recipes for breakfast guests, because it requires very little effort on my part, but looks impressive. I like to make them and pop them out of the muffin tins before everyone is up. Ten minutes before breakfast time, I pop them back in the oven on a cookie sheet to get them nice and warm and crispy. Then I put them in a towel lined basket and serve them with fresh fruit, milk and juice.

Does your family have a favorite “fancy” breakfast?

Continue to Content

Yield: 6

Bacon and Kale Quiche Muffins Recipe with Kerrygold Sweet Cheddar

Print

These individual muffin pan quiches are simple to make in just 30 minutes, but sure to impress in both flavor and presentation.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/2 tablespoon garlic and herb butter
• 1 sheet puff pastry, thawed according to package directions
• 3 slices bacon, cooked and finely chopped
• 1/4 cup finely chopped kale
• 1/2 cup shredded Skellig cheddar
• 5 eggs
• 2 teaspoons heavy cream
• dash of salt and pepper

Instructions

1. Preheat the oven to 350 degrees F.
2. Butter the cups of a 6 cup muffin tin with the garlic and herb butter.
3. Roll the puff pastry sheet slightly to make it more of a square shape. Then slice it into 6 even pieces.
4. Place one puff pastry sheet into each muffin cup, folding it at two sides to make it fit.
5. Divide the bacon, kale, and cheddar between each puff pastry cup.
6. Whisk together the eggs, cream, salt and pepper. Pour the egg mix into each cup.
7. Bake 20-25 minutes, until eggs are firm and crust is puffed and golden.
8. Let cool 5 minutes before using a knife around the edges to loosen each puff pastry cup from the muffin tin.

Notes

Approximate cost/serving: The costliest part of this breakfast is the puff pastry crust. But the convenience is worth it for me! This came out to about $4 for me to make, so 67 cents per muffin.

Nutrition Information:

Yield:

6

Serving Size:

6 Servings
Amount Per Serving: Calories: 296Saturated Fat: 10.45gCholesterol: 169.03mgSodium: 314.4mgCarbohydrates: 14.28gFiber: 0.05gSugar: 1gProtein: 11.4g