I’m in love. I’m not sure I’ll ever go back to regular muffins.
I kid…but seriously, these were absolutely scrumptious!!!
Duffy sent this recipe to me and I knew I had to try it and share it you all for breakfast week!
Before we get to the nitty gritty, here are some other “drop-ins”…
- For Meat: Sausage, Ham or Chicken – cooked
- For Veggies: Broccoli, Asparagus, 1/2 package hash browns par cooked
Dry ingredients for the biscuit dough.
Cut in the butter/margarine.
Stream in the milk.
Mix with a fork until dough ball forms.
In the palm of your hand, flatten a little ball of dough, then press it out along the side of the bowl…before putting it into the muffin well.
Nice and snug and cozy!
Add green onions.
(LOVE the green onion flavor in these!
Add the crumbled bacon.
Now the milk-egg mixture.
Fill it up to the top of the dough line.
If you overfill, don’t stress too much…they will be fine!
Sprinkle with a little cheese.
Try not to eat more than 2 or 3 in one sitting. 😉
Quiche Biscuit Cups
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter or margarine
- 3/4 cup milk
- 1 bunch green onions, sliced
- 6 slices turkey bacon cooked and crumbled
- 8 eggs
- 2 Tbsp milk
- salt and pepper
- handful of shredded cheese
- Preheat oven to 375°F. Lightly grease 24 regular size muffin cups with non stick cooking spray.
- Prepare the biscuit dough. Add all the dry ingredients to a mixing bowl and whisk together.
- Cut in the butter and then use a fork to stir in the milk. Mix until a dough forms.
- Add a sprinkle of flour to your hands and begin forming small circles to fit into the base of the muffin tins.
- Once all the biscuit dough is in the muffin tins, add the green onions and crumbled bacon.
- In a small bowl, whisk together the eggs and milk. Pour over top of the green onions and bacon, filling to the top of the biscuit dough. Sprinkle with a pinchful of cheese.
- Place in the preheated oven and bake for 20-25 minutes.
Looks yummy! I’m wondering if I could make these ahead and freeze them? They remind me of the frozen mini-quiches I used to get at Sam’s Club.
I will be trying these this weekend! Oh, I can’t wait!
That’s exactly what I was wondering, Melinda. I’ve been trying to do some breakfasts that I can freeze and then have homemade “convenience” foods for my kids. I wonder how to reheat them if frozen. Any ideas? Thanks!!
I don’t see why they can’t be frozen. I make a large batch of breakfast borrito’s, freeze them. We take them out the night before, put in fridge then microwave or bake in the little toaster oven the next day or so. I def gonna try it. i also look for ways to cut time. they look so delish.
Kim Daniels says
These seem so yummy!! I am a terrible biscuit maker. So much so that I avoid any recipe with homemade biscuits in them. I have tried all sorts of recipes, styles, etc. I wonder if I could make them with canned biscuits. Or even better, line the tins with whole wheat bread? I hate to even think of what’s in those canned biscuits.
Tricia H says
Oh boy! This would be great for a ladies luncheon. Well, great for anytime! Thank you.
At our house we do a big version of this that we call the “Eric E-strata” except instead of buscuits we take bread (tear the crust off for breadcrumbs) and butter both sides of it (the outside for browning and not sticking, the inside so the eggs don’t completely saturate the bread.
Hope this helps
I absolutely love this idea. Now I’m pondering how to make this South Beach Diet friendly 🙂
kim h. says
You can also make this without any kind of biscuit or bread on the bottom. Just egg and whatever you put in the eggs to flavor them up. They turn out just fine. I’ve been making mini quiche like these for years, without biscuits (a.k.a. carbs). They freeze well and heat up wonderfully in a toaster oven so this is also perfect for batch cooking!
[email protected] in Season says
These look great! We’re savory breakfast people, and I know the Chef would just love them. Definitely going on the “to-make” list!
erin key says
you can make these with canned biscuits. Just don’t use the Pillsbury Grands….they puff up too big and spill the egg mixture all over the oven. I found that out the hard way! I love that you put veggies in these. Wonderful!
Chris Roy says
I’m thinking my preschoolers will like these. 🙂 Its so hard to find stuff they like (especially when you have 2 preschoolers) Looking forward to trying this. Might try some tiny cubes of smoked sausage in the bottom though. Thank you!
These look awesome! Perfect for making ahead and reheating in the toaster oven in the morning — and easy to personalize with each family member’s fav fillings. Always looking for quick, easy breakfasts! Thanks so much!
Samantha R says
I’m going to try this in the morning! Looks delicious!
Could this be made with store bought roll out pie crust? I would think so. Sounds yummy!
Erin, The $5 Dinner Mom says
I tried these today and swapped out 1 cup of flour for whole wheat flour. Worked great, and my two year old loves them. Next time I’d like to try them with some leftover taco meat to see if that flavor combo works. Could serve them with beans and sour cream for a huevos rancheros twist.
I thought my muffin tins were the regular size, but this amount of dough was not really adequate for 24. I also had to whip up an additional 4 eggs in order to fill everything about 3/5 full. Does it really need only 2 tablespoons of milk? Most quiche recipes use quite a bit more, and the final product is more of a custard rather than an omelet as this was. I wondered if I ran short on filling because it was supposed to use more than 2 tablespoons of milk. I think next time I’ll either increase the ingredients or make only 18.
All that said, my family LOVED this and we will definitely make it many more times.
These looks absolutely delicious! I tried something for Breakfast Week, as well, but not as cute as your Quiche. Check it out: http://www.mycookinghtherapy.com.
Thank you for this recipe!!! I made these up a couple days ago then froze them before baking. I threw them in the oven and finished cooking them this morning for our Easter brunch. It was a hit! Everyone wanted the recipe. Which is why I’m online on Easter Sunday, gotta get back to my party. This recipe is going to be our Easter tradition!
Janet Pancher says
I make these all the time. Save yourself the trouble and buy flaky canned biscuits cut in half and put in muffin pan as shown above. I have made these for many years. They are even good after being frozen and microwaved.