Breakfast Biscuit Quiches
Kerstin Anderon
- 2/3 cup shredded Swiss cheese
- 1/3 cup finely chopped ham
- 1/4 cup finely chopped green onions
- 4 eggs
- 3 Tbsp. cream or milk
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 (12 oz) pkg. refrigerated buttermilk biscuits (I used Pillsbury Simply Buttermilk Biscuits)
- Preheat oven to 350°. In a bowl, mix together the cheese, ham and green onions.
- In another bowl, whisk together the eggs, cream or milk, salt and pepper until well blended.
- Open and separate biscuits. Press or roll each biscuit into a 5-inch round on lightly floured surface.
- Put 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press the biscuits firmly against bottom and sides of cups and form a rim at top.
- Place 2 Tbsp. cheese mixture into each biscuit cup. Pour the egg mixture into the cups, dividing evenly.
- Bake at 350° for 20 to 25 minutes until filling is set and biscuits are deep golden brown, . Remove from pan and serve warm.
I also want to give the credit to the blog "Real Mom Kitchen" (my favorite food blog) for this recipe.
ReplyDeleteFYI: I couldn't find the exact size & kind of biscuit dough in the recipe so I had to play around with it. I ended up combining two biscuits for each quiche. I personally thought there was too much biscuit per the rest of the recipe.
Also, place muffin tin on a cookie sheet because the egg doesn't stay contained otherwise (at least not for me!) and made a big mess in my oven.