Bacon and Corn Breakfast Puffs

Bacon and Corn Breakfast Puffs

Ingredients

4 slices of bacon, chopped into bits

1 package frozen puff pastry squares (preferable Sunbullah Puff Pastry), thawed according to package instructions

1 cup whole milk

½ cup grated cheddar cheese

2 eggs, beaten

½ cup tinned corn kernels

1 tsp black pepper powder

salt to taste

cooking spray

Directions

Preheat oven to 400F and position racks in the top and bottom thirds of the oven.

In a medium-size skillet over medium-high heat, cook the bacon until brown and crispy, 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

In a large bowl, combine milk, beaten eggs, salt, pepper in a medium-size bowl. Spray the muffin tray with cooking spray or lightly brush with oil. Place each square into each muffin round gently, so that the dough extends slightly over the top of the muffin tin. Divide the bacon and corn between each of the cups and fill them with the egg custard just to the top of the cup line. Fold each overlapping corner of each square over top of the filling to enclose it. You can bake the quiches immediately or freeze and bake them later.

Pop the quiches into the oven and bake about 20 minutes, switching the position of the tins halfway through baking, until the filling is puffed and the crust is golden brown.