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So what are we making today, babe
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We are making little quiches. Little bacon cheese quiches. Eggs have gone down in price, so it's the only reason why I'm doing this
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And Easter is coming. So it's a good little snack. Or dinner
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Eat it for dinner, but... They're yummy. Right. So I'm going to get into this
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I don't like cabbage. I don't like cabbage. I'm a 16-inch fan
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You're in a temperature switch. You keep wiping the Jeep. Yeah, you're sweating on everything
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The whole floor on here. I can't step back. Okay, we didn't have to move the exhaust
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We didn't have to jack up. We didn't have to do anything. Look at that. First I'm going to put down, I'm going to oil these with a little bit of olive oil
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You could probably use a butter too, but I'm going to use olive oil. I just don't want anything to stick
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But don't over olive oil or else you're, I don't know, you kind of get like fried
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Well, you also get a min full of oil. I did that
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Well, you did that on meatballs. Mm-hmm. These wouldn't come out. It would just soak right in
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Yep, just a little bit of oil. I don't really want to get it on the side
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I have a little bit of it, so I'm going to save it. I have also a muffin pan that is non-stick
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But I still do it because I don't want it to kind of stick up in here
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and then you can't get it out, you know, because then you're going to have to cut them out
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Big old nightmare. but anyways now I'm going to cut up the bacon which this is turkey bacon which I can do it
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like this where I can just cut it up because it's already been cooked and I'm going to stick it in
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here and then I'm putting some on top too for crispies um if you're using pork bacon
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I would definitely cook that first and then do this stuff not all the way don't like and make
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crispy but just kind of like cook the like to where maybe a little bendy and then you can chop
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them up and put them in here. So I'm just I'm just kind of trying to make these uh
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where I can just slice them down the middle and make little chunks
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Because I'm trying to make these into like, I swear to God there's something on me
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There. Is there a spider on me? Is there a spider on me
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No, there's something on you. There's something crawling on me. It should probably be your hair
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Well, it's crawling on me. Okay. I'm just going to make these like a little, like this
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Another one. Because I going to sprinkle them in there and then I going to sprinkle some on top So I want enough because I want these to be bacon meaty
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and I want some on top to just kind of crisp up. Give that a little more bacon-y flavor
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But this was a half a package of bacon so you don't need a whole package for this
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Not at all. Just a half a pack. Now I'm just going to...I'm going to mix these up a little bit because they're kind of stuck together
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Okay, now I'm going to do like half. I'm going to do half on top and half on the bottom
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Okay, so I'm going to put half on the bottom. and there we go I think
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I gotta put some more on that you stole from the top paper
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well I kind of stole it from the side over here I just didn't feel like scraping it up
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um yeah there we go we have everything A good layer of it. Put it on the bottom. Even it out. And then we're going to put the egg mixture on it
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So I have 10 eggs. We've got 12 muffins, so I'm going to make it out of 10 eggs
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and just going to crack them all in here. I've got a garbage bowl. Last one
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So we've got 10 eggs. I'm just going to kind of style them a little bit, break up the yolk
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and then mix them before I stick any ginosaur in it. it. Not a lot
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I don't want to whip on it into a flame or anything. I'm going to mix them up again here
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in a minute. So I'm going to say garlic in these. Of course
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Why do I gotta do garlic, yo? Because everything I thought that was a screaming woman or something
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Got a frog out there, y'all. So we're going to stick... I don't want it to be too garlic, eh
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We're going to do two. Two cloves. And then I'm going to just do some salt, not a lot, because we are putting, you know, kind of a salty thing in there
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Bacon. So I'm going to just do one teaspoon. Black pepper
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And then a teaspoon of that. And a half a cup of milk
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I think that's good. Just mixing up a little bit more
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Now I'm just going to pour it evenly. I'm going to start out a little low
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don't worry when you put the cheese on top it's going to sink right in there
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I already went through all of them so now I'm just going around and
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putting a little bit more in other ones just to make them all even
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but yeah if you do it kind of like not generous at first
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then you can go back and put a little bit more in
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Because you can't take it out. Well, you can. But it's going to be a big mess. Huge mess
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So I just do it like this. To make them all even
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Okay. We're done. There we go. Now I'm just going to give them a little wiggle so the egg kind of goes all the way down and it kind of rises the bacon up a little bit
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Because it's kind of going to be like a bacon crust a little bit with some egg on the bottom
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Okay, now I'm going to put cheese on top
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And see how it's kind of just soaking down? Just going right down there, which means they're going to be cheesy
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But I don't want it really on the side of the pan because then it just makes a mess
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getting to the last one but i got more cheese so i gotta go back
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and add a little bit more and some of the other ones because all the cheese is just literally
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soaking down into the egg so it's going to be a cheesy muffin
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and this is only one and a half cups of cheese yep just one and a half i could have done two but
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I think I would have overkill it. I had a lot of cheese trying to rise out of there
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I don't want it to be a big mess. I'm not trying to, you know, do an overglow
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The eggs are all the way at the top of that pan. Yeah, the thing is, is that they're not going to really rise that much
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They'll rise a little bit, and then when you take them out, they'll just kind of sink down a little bit
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It's an egg, you know. It just sinks down. Okay, I'm almost done, y'all
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Then we're going to put bacon on. Look at all that cheese, guys
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Mm Okay so we got all our cheese in and now I going to try to make just like a little crust on top
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I want some of them to fall down, but some of them are going to get crispy. So it's going to be like a..
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They're going to fall down and then have like a kind of a crispy top on them too
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At least that's what it did before. So we hope that it does it again
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So we have bacon that has sunken and we have bacon that kind of is just sticking out
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So you're going to get like crispies on the top. Yeah. Yep
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Sorry. Can't waste bacon, y'all. All right. and now we're going to stick them in the oven
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so we preheated the oven for 350 and we're going to put these in there
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for 25 minutes without spilling
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There we go. We'll be back
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They're almost done. Gonna get some old trustees over here. That was really a big old hole
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There we go. Oh, that's a big old hole. They're not too crusty
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It's time. I'm going to take these out. Yep, they rose
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And then when you take them out and you let them sit there, they're going to shrink
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Right now they look like muffins. But they won't. They'll shrink down
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Because it's an egg. Don't worry. It's just an egg. It says shrink down
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It's already doing it. See? That looks better than a blueberry muffin. A bacon muffin
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Well, it's made from egg. I got some egg over there that can spread, but that's all right
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They'll come apart from each other. But yeah, these are our bacon and cheese little mini quiches
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that I do in a muffin pan because it's easier. Yeah, I
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do a lot of recipes like this. This one's one of my easier ones
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Kind of less ingredients but it's so good. Check us out on
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Chris Says What or DiningWithDanielle.com and you can see what we're doing. We do this
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almost every week and these are shrinking. Look at them! They're shrunk
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Oh yeah, they fill in. they fill in that's what happens that's egg but yeah
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so like subscribe comment give me Safine back and we're probably gonna
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let this cool a minute but then we're gonna taste one oh the muffins
