Very yummy as-is, or feel free to get creative with your
ingredients, substituting sautéed vegetables for the bagel, for instance. Think
of these as tiny, puffed up, quiche. Bacon or well drained spinach are great,
too. Just use what you have in your refrigerator! If there are any leftover, these
make a delicious and convenient snack when microwaved very briefly the next
day. 

Mini Jalapeno Bagel Soufflé Appetizers

Makes: 24       Serves:
6        Allow: 30 minutes to make

Ingredients:

½         Thomas’s Everything
Bagel, lightly toasted, processed into large ¼ “ crumbs

¼ C      Sliced
green onion (1 or 2)

1 t        (or ½) Jalapeno
pepper, stem and seeds removed, minced very finely, or to taste

¼ C      Aged White
Cheddar Cheese, grated

5          Large
eggs

2 T       Heavy cream

1          Clove
garlic, minced

¼ t       Kosher sea
salt

¼ t       Freshly
ground black pepper

Directions:

Pre-heat oven to 375 degrees. Grease a 24 mini-muffin pan
(or 2 twelve) with non-stick spray. Place about 1 heaping teaspoon of bread
crumbs into each mini muffin opening. Divide the green onion, jalapeno, then
cheese, evenly among the openings.

Combine garlic, eggs, cream, salt and pepper into a food
processor. Process for about 30 seconds or until mixture is frothy. Pour about
1 ¼ tablespoon of egg mixture into each opening. Bake in bottom third of oven
for 16-18 minutes, or until tops are puffed and lightly browned. Rotating pan
in oven after 15 minutes to evenly brown, if needed. Let cool for 3 minutes and
then gently remove from pan, sliding a dull knife around the edges, to loosen first.
Serve warm or at room temperature. Place any leftovers in a plastic bag and
refrigerate.