Touchdown Thursdays: Mini Bacon, Cheese & Leek Quiches

Breakfast – the breaking of the night’s fast, the best meal to enjoy at all hours, the best jump in your pump for a long day, the best foundation for a day of drinking!  Wait, what?

You know it’s true.  A long game day requires the proper base.  I only speak the truth people.  So here she is.

This has everything you could need for a great day of screaming, yelling and rooting your little hearts out- eggs, cheese, bacon, carbs, and even a little greenery.

Make these ahead of time and reheat the morning of.  You could also freeze them before making.  Keep them in the muffin tins until they’ve had time to maintain their shape, about two hours, then remove, place in freezer bags, and keep until you’re ready to rock.

Thyme adds an element of earthiness, the Swiss is all melty and gooey, the bacon plays its typical roll of rock star, the leeks are bright and sweet, and the eggs and cream cheese form the perfect base for them all to jam.  The garlic butter crescent rolls add an awesome touch, don’t skimp.

Easily adapted for your vegetarian friends, simply leave out the bacon.  I’m thinking tofu scrambles would be an awesome protein substitute.

They’re portable, they’re cute, they’re delicious, they’re gonna make you go back for seconds.

Mini Bacon, Cheese & Leek Quiches

Ingredients:

2 cans, 8-ounce Pillsbury refrigerated garlic butter crescent rolls

3/4 pound bacon, diced

3 leeks, washed and drained, white and green parts

1 large shallot, finely chopped

8 ounces cream cheese, softened

2 eggs

2 egg yolks

1/2 cup half and half

2 tablespoons fresh thyme, chopped

1 teaspoon salt

1/2 teaspoon pepper

1 cup Swiss cheese, grated

Directions:

In a large skillet, over medium heat, cook bacon until crispy, approximately 10 minutes.  With a slotted spoon, transfer bacon to a paper towel lined plate, allowing to drain and cool.  Reserve 3 tablespoons of bacon grease.

Over medium heat, sauté leeks in reserved bacon grease, approximately 4 minutes, until fragrant and soft.  Add shallots and continue cooking for another 2 minutes.  Remove from heat and let cool slightly.

In a standing mixer, fitted with paddle attachment, beat cream cheese on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in leek/shallot mixture, bacon, half and half, thyme, and salt and pepper until well mixed.  Fold in cheese.

Heat oven to 350°F. Spray 16 muffin cups with cooking spray.

Separate each can of crescent dough into 8 triangles. Press 1 triangle into each muffin cup, creating a bowl.

Fill each cup to the top with mixture, making sure not to overfill.

Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out clean, and edges of rolls are golden brown.  Rotate pans halfway through baking.  Remove pans from oven and allow to cool slightly.  Enjoy warm!