Disclaimer: This Cheesy Bacon and Ham Quiche Bites Recipe post is part of a sponsored collaboration with DiMe Media and milk life. However, all opinions are 100% mine.
It is so important that we power our day with a nutrient-rich breakfast that includes between 25-30g of protein. From muscles to hair, bones to teeth, the body needs protein to be strong and healthy. Plus, getting enough protein at breakfast can help you stay fuller longer so you’re more likely to stick to your healthy eating routine.
Did you know that a simple way of adding protein to your breakfast is by pairing your favorite breakfast foods with a glass of milk (as pictured above)? Milk has 9 essential nutrients, including 8 grams of high-quality protein in every 8oz. glass…An 8 oz. glass of milk contains 9 essential nutrients, including B vitamins for energy, protein for lean muscle, vitamin A for a healthy immune system and bone-building nutrients, including calcium and vitamin D.
Cheesy Bacon and Ham Quiche Bites
- 1 Refrigerated Pie Crust
- 4 eggs
- 3/4 cup milk
- 1/4 whipping cream or heavy whipping cream
- 1 1/2 cups of cheddar cheese
- 4 slices of bacon, chopped
- 1/2 cup of diced ham
- 1 pkg. of frozen lightly sauced roasted red potatoes
- 1/4 cup frozen chopped broccoli
- 1/2 teaspoon pepper
- 1/2 teaspoon celery flakes
- 1/4 teaspoon parsley flakes
- Preheat oven to 350°F.
- Remove 1 Refrigerated Pie Crust to begin thawing.
- Begin cooking bacon.
- Prepare the broccoli in the microwave according to package directions.
- Prepare the roasted red potatoes in the microwave according to package directions; set aside to cool slightly.
- As bacon cooks, whisk together the eggs, milk and whipping cream.
- Stir in the pepper, celery flakes and parsley flakes.
- Add the cheddar cheese, diced ham, roasted red potatoes, broccoli and bacon.
- Roll out the Refrigerated Pie Crust and use a cookie cutter or cup to create mini circles *The little dipping sauce cup I used not only allowed me to make the circles, it also allowed me to use the bottom part to push the pie crust down into the mini muffin pan.
- Use a tbsp measuring spoon to add the mixture to each one.
- Bake for 18 – 20 minutes.
*estimated 72g protein