Reviewed: Jan. 1, 2007

This recipe was a hit at my New Year's Brunch. I took the advice of other reviewers and added an extra egg, used the Grands Flaky Biscuits divided in half, replaced the swiss cheese with Monterrey Jack/Colby cheese, and just mixed the bacon into the egg mixture. They were wonderful! Perfect for a party and everyone wanted the recipe!

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MANDY91576

Cooking Level: Expert

Home Town: Gettysburg, Pennsylvania, USA

Living In: Abbottstown, Pennsylvania, USA

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Reviewed: Dec. 30, 2006

This recipe was excellent! Entertained guests for brunch today and they were a big hit. I always read the reviews before trying a recipe and I followed several suggestions and made the following changes. I baked the tarts at 350 degrees used three eggs and 12 slices of bacon which I mixed in with the cheese/egg mixture and separated the flaky biscuts in half. Will certainly make again.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Dec. 27, 2006

Excellent and easy -- guests kept coming back for more.

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GakMar

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Reviewed: Dec. 23, 2006

I really liked these and so did all my guests! It was the only dish all gone at the end of brunch. I used 1/4 cup cheddar and 1/4 Monterey jack instead of Swiss, and regular onion instead of green onion. Like the other reviewers suggested, I used 8 Pillsbury Grands. I was able to get 12 tarts out of the recipe.

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MarieInNYC

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Reviewed: Dec. 9, 2006

Easy and great for Breakfast the next day. I used fat free sour cream instead of cream cheese and turkey bacon. Trying to be healthy!

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knicolelynch

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Reviewed: Nov. 23, 2006

Oh this recipe is easy and quite tasty! I made these for my boyfriend's office meeting and had to make them today because I didn't get to taste one and he came home with rav reviews. I used Morningstar's Faux Bacon (we don't eat meat), used Monterey Jack cheese and added red pepper flakes and a little garlic powder. Plus used the advice and split Grand Bisquits in half. I think next time I will try to phyllo cups for crunchy and flakiness. Yummo!!!

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CYBERCIN6

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Reviewed: Nov. 20, 2006

These are awesome! Be sure not to overbake! These are wonderful though - will make for Thanksgiving. Could use sausage and jack cheese for a different flare!

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Kelly

Cooking Level: Intermediate

Living In: Frederick, Maryland, USA

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Reviewed: Oct. 29, 2006

YUM!!!!! These were very easy to make and so delicious! I used an extra egg and cheddar cheese instead of swiss. You could put almost any favorite ingredient in these and suit it to your own taste. Definitely a keeper recipe.

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KRISPY1

Cooking Level: Intermediate

Home Town: Humboldt, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Oct. 28, 2006

I brought these to work and received rave reviews. You can do all the prep the night before, keep it all covered in the fridge, and then combine and bake in the morning. Delish!

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LISAINTX

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 3, 2006

Have made this recipe several times. My boyfriend's really picky teenage son loves it and can eat one batch in the time it takes to make it. Scary but this is only a few of the things he will eat that I make...besides cookies and cakes...lol.

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e_thang

Home Town: Kuching, Sarawak, Malaysia

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Reviewed: Aug. 31, 2006

This was very good and easy. I used 1/4 cup of Swiss and 1/4 cup of Cheddar. Also, instead of messing with dough and muffin cups, I used pre-baked phyllo cups. They're a little smaller and don't require as much baking... but it really simplified the process and they weren't at all bready. They seemed to lack a little bit of flavor, but I think I just didn't feel each cup enough. Will make again and I HIGHLY recommend the phyllo cups.

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ANGELA

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Reviewed: Aug. 28, 2006

Very good taste, but the biscuit crust cooked much faster than the quiche itself and ended up very brown and crisp not flaky and soft. Probably wouldn't make again.

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AV8TOR

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Reviewed: Aug. 24, 2006

pretty darn good. i used beef bacon, grands flaky biscuits split in half, and cheddar cheese. used four eggs and upped the green onions, but kept the cream cheese the same, made 24 of them. added crushed red chillies to one batch :)

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cheeselover

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 11, 2006

I had a hard time "stretching" the biscuit dough enough to cover the muffin cups, but other than that, this recipe was a hit! I made them for office breakfast club and everyone loved them. Nice and portable and not messy. And it's easy to leave off the bacon and do some of them plain for vegetarians in the bunch.

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LORIGARBER

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Reviewed: Aug. 9, 2006

easy and tasty. I did use more bacon than recipe calls for and next time I will split the bisquits as suggested by others. Served at brunch along with Grandma Johnson's Scones, Devonshire Cream (both on this site), fresh fruit, coffee and mimosas.

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KLA2112

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Jul. 31, 2006

I made gluten-free dough and used in place of the biscuit dough - these turned out great! I made them for a work crew and the guys loved them.

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MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Jul. 30, 2006

So easy and good! I even bought the wrong biscuits - just normal not flakey and they were still great! Made w/ veggies and M.J. cheese. Can't wait for left overs for breakfast!

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secretsmile

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2006

These were great. I made one with green chiles and montery jack and another with cheddar, green onion and bacon. So easy to change the taste of these wonderful tarts. I agreed with many other reviewers as I only used half of each biscuit to cut down on the bread. Thank you for the awesome recipe.

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NEWCASTL

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Reviewed: Jul. 5, 2006

So good and I am always asked for this recipes whenever I bring it to a brunch. My family loves bacon, so I do about 8 slices of bacon and mix all of it in, skipping placing it on top (they fall off when you do this). The recipes easily makes 12, leaving you 1-2 bisquits left in case you rip one during the prep. Also, as previous posters, I only use cheddar cheese. Fruit salad, bacon quiche tarts and mimosas and you have a great, easy brunch!

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kimy

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jun. 19, 2006

These were perfect for a large brunch. I made 24 of them. Everyone raved about them. I made some with ham and swiss and others with bacon and cheddar. Rave reviews all around. Thanks

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