I saw this Pillsbury recipe this morning on a blog and just had to try it out. I had the ingredients on hand, in fact I needed to cook the bacon today anyway, so perfect way to do it! I knew I wouldn’t be able to (or need to) eat a ton of these, so I schlepped on over to my husband’s work and brought them some! Here’s my adaptation.
Bacon Quiche Biscuit Cups
Bacon (I used half a pack since that’s what I had to cook today!), cooked and crumbled
1 yellow onion, chopped and cooked in the bacon grease
2 tbsp. milk
1/2 cup shredded cheddar cheese
8 ounces of less fat cream cheese, softened
1 pkg. biscuits
Seasoning to taste: thyme, Tony’s, onion and garlic powder, salt
Preheat oven to 375.
Roll out each biscuit into a circle and press into the bottoms of a muffin pan sprayed with nonstick spray. Place the cream cheese into a bowl and with an electric mixer, beat until smooth. Add eggs and milk and continue mixing. Stir in onions, cheese and seasoning. Place some crumbled bacon in the bottom of each of the biscuit cups, reserving some for topping. Spoon the cream cheese mixture carefully into each biscuit, till almost full. Bake for 25 minutes or until the egg/cream cheese mixture has set and is turning golden. Once baked, top with remaining bacon crumbles and serve.
Hot out of the oven, before the bacon is added
Bacon Quiche Biscuit Cups ready to eat! Yum!
The Verdict: These were a little time consuming since you had to roll out the biscuits, but they were delicious! This is a great thing to make for a morning on the run, since it’s similar to eating a muffin. Plus it will keep you full longer! Great breakfast!