Bacon-Broccoli Quiche Cups

• 4 bacon strips, chopped
• 1/4 cup small fresh broccoli florets
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 3 large eggs
• 1 tablespoon dried parsley flakes
• 1/8 teaspoon seasoned salt
• Dash pepper
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped tomato

1. Preheat oven to 400u0b0. In a skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels. Pour off drippings, reserving 2 teaspoons in pan.
2. Add broccoli and onion to drippings; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer.
3. In a small bowl, whisk eggs, parsley, seasoned salt and pepper until blended. Stir in cheese, tomato, bacon and broccoli mixture.
4. Divide mixture evenly between two greased 10-oz. ramekins or custard cups. Bake until a knife inserted in the center comes out clean, 22-25 minutes.
5. Securely cover and freeze unbaked quiche cups. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400u0b0. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean. Cover loosely with foil if tops brown too quickly.

bacon, broccoli florets, onion, garlic, eggs, parsley flakes, salt, pepper, cheddar cheese, tomato

Taken from www.tasteofhome.com/recipes/bacon-broccoli-quiche-cups/ (may not work)