Sunday, March 30, 2008
Bacon Quiche Biscuit Cups
These are spectacular! If you have ever eaten one of Panera Bread's baked egg souffles, this recipe will remind you of them. To try to make them a bit lower in fat, I use fat free cream cheese, skim milk, and I use 2% milk cheddar instead of the swiss. I think I might try adding some spinich or artichokes next time (at least in mine - the 13-year-old will have nothing to do with spinich unless it's in a salad).
5 slices bacon
1 (8-oz.) pkg. cream cheese, softened
2 tablespoons milk
2 oz. (1/2 cup) shredded Swiss cheese (I used cheddar because I didn't have any swiss)
2 tablespoons chopped green onions
1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits
1. Heat oven to 375°F. Spray 10 muffin cups with nonstick cooking spray. In medium skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2. Meanwhile, beat cream cheese in small bowl until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
3. Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
4. Bake at 375°F. for 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.
Makes 10 biscuit cups
(recipe source - Pillsbury)