before Pinterest?) for Bacon Quiche Biscuit Cups. Super simple to make, these little hand-held breakfast treats reheat easily for breakfast-on-the-go.
Yes, this was my collection method before I started Pinning!
Start with a can of Pillsbury Hungry Jack flaky biscuits and press into muffin tins to form shells for the quiche. Top each with bacon and a cream cheese-egg mixture, then bake for just twenty minutes. I sprinkled with more bacon and fresh thyme leaves when they came out of the oven before serving.
If there are any left-overs, wrap loosely with aluminum foil and pop in a 350-degree oven for 10 minutes to reheat. Enjoy!
Bacon Quiche Biscuit Cups - super simple to make, these little hand-held breakfast treats reheat easily for breakfast-on-the-go.
- 1 8-oz. pkg. cream cheese, softened
- 2 tablespoons milk
- 2 eggs
- 1/2 cup shredded Swiss cheese
- 2 green onions, chopped
- 1 10-oz. can Hungry Jack refrigerated flaky biscuits (10 count)
- 5 slices bacon, fried and crumbled
Preheat oven to 375 degrees. Spray 10 muffin cups with cooking spray. Separate biscuit dough and firmly press one biscuit into bottom and up sides of muffin cups. Set aside.
Combine cream cheese and eggs until smooth. Stir in Swiss cheese and green onions.
Sprinkle half of bacon crumbles in bottom of each muffin cup and top with cream cheese-egg mixture (about 2 tablespoons for each).
Bake at 375 degrees for 20-22 minutes or until set and edges of biscuits are lightly browned. Top each muffin quiche with the remaining bacon and garnish with fresh thyme, if desired.
Recipe by Pillsbury