Reviewed: Oct. 22, 2005

The only thing that I change in this awsome recipe is that I use sharp cheddar cheese instead of swiss!

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Reviewed: Oct. 18, 2005

I made these for a casual brunch and they were devoured. I took others' suggestions and used only 1/2 of a flaky biscuit for each tart - it was the perfect amount. Just watch to make sure the bottoms don't get too brown. I also subbed regular onion for the green onion and added 3/4 box of frozen spinach (thawed and drained). Skipped the bacon in a few for the non-meat eaters. A definite keeper - thanks.

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Liza

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Reviewed: Oct. 14, 2005

This is ALWAYS requested for our monthly women's prayer breakfast. They go fast!!

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Kelly McClellan

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Fishers, Indiana, USA

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Reviewed: Sep. 20, 2005

These were fairly good. A little different, a little greasy (part of that's because I used cheddar), but still good. As others have said, don't use Grands biscuits. I use more bacon and cheddar instead of swiss. Might try colby to cut back a little on the grease factor. Good recipe.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Sep. 9, 2005

Didn't really like the flavour of this one. I found that there was too much bread and not enough egg mixture as the bread rose and the egg overflowed and burned in the oven.

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icesx

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 7, 2005

Quick and Easy to make. I made them in the morning for an a.m. meeting at my work. Everyone loved them!

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PCANDELARIA

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Henderson, Nevada, USA

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Reviewed: Aug. 29, 2005

I have made many dishes using recipes from this site, but this one is the first I've felt compelled to review. These tarts are amazing! One quick note: I was worried when I put the mixture in the biscuit dough tart because it kind of overflowed (so you couldn't see the biscuit anymore). It turned out to be no problem at all- the tart still sticks together just fine. Thank you, Donna, for making me look like a superstar cook at my work brunch!

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farrah

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Reviewed: Aug. 26, 2005

Thanks Donna for this great recipe idea. Much better than the mini quiches people buy and serve from the frozen section of mega marts. Next time I'm going to make them with breakfast sausage and I bet they'll be super yummy.

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MEGANMAC1

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Reviewed: Aug. 24, 2005

This is one of the easiest and yummy quiche recipe there is. I make it all the time for guests and they always want the recipe..

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AANDE28

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Reviewed: Aug. 16, 2005

MMM! These were great! I took the advice from others and only used half a muffin for each crust. I also noticed that some people said they had used the regular bisquits, while the recipe calls for the flaky kind. I think that might make a difference because it was great with the flaky bisquits. Definitely on the rich side so I could only really handle one, but it was delicious!

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MOKEY80

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Reviewed: Aug. 3, 2005

Very good, added more cheese and got lots of recipe requests. Super easy!

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OREGONSPARKLE

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Reviewed: Jun. 19, 2005

Love this! I used a deep dish pie crust and it is perfect. I tried the biscuit thing, but I didnt like it as much as the pie crust. The filling is to die for.

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MOMMY2GWEN

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Reviewed: May 17, 2005

This recipe was fairly simple and very good. Great to serve with company. My family loved it.

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POOHBECK

Cooking Level: Expert

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Reviewed: Apr. 27, 2005

I messed this up. I didn't know which 10oz tube of biscuits to use, and what I bought was NOT right. Each 'muffin' was 3/4 biscuit (dry!) with a little bit of (tasty)egg topping. I wasn't even going to rate this, but I wanted to warn people to definitely use the right biscuits!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Apr. 25, 2005

This recipe was great. I am not a big egg person, but this didn't have that strong taste. The cream cheese was not too overwhelming, either...if you didn't know what was in it, you'd have no idea. No changes were made...just a reminder to buy the smaller size biscuits instead of the "grand" sized ones. Also, I liked the ones that actually got a little brown on top better than the lighter ones.

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DawnF

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Reviewed: Mar. 28, 2005

Very good, but needed minor modifications. I made a small batch as written and found it way too bready and not quite flavorful enough. So, the next batch I used half a biscuit to line each muffin cup (just used regular buttermilk biscuits from can). I also added extra green onion and extra cheese and sprinkled bacon and cheese on top before cooking rather than after. MUCH better! I made a double batch and ran out of bacon so I used bacon bits on a few and they were good too - although the real bacon was better - made mine extra crisp. This is definitely something easy, different and good to serve with breakfast or brunch.

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TARA1218

Home Town: Rochester, New York, USA

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Reviewed: Mar. 27, 2005

I used this recipe for Easter Sunrise Breakfast. I baked them the night before and just put them in a crockpot to reheat this morning. It worked great. These were awesome and I just emailed the recipe to two ladies from church. I will definitely make these again!

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samiam

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Reviewed: Mar. 26, 2005

I made these for Easter brunch and they were amazing! I did as others suggested and split the biscuits in half. I also used cheddar cheese and just mixed the bacon into the cream cheese mixture. My 7 year old ate 3 of them in one sitting and he's the pickiest eater. I will definately be making these again. For the non-meat eaters I made another batch with spinach and mushroom sauteed in butter and then squeezed dried. I used the swiss cheese for these. YUM!

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LMAREK50

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Bolingbrook, Illinois, USA

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Reviewed: Mar. 7, 2005

Donna, you must be the devil in disguise! These are TO DIE FOR!!! Have tried with several different cheeses and actually prefer cheddar...other than that, THANK YOU DONNA!!!

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RAOULYSGIRL

Cooking Level: Expert

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Reviewed: Jan. 18, 2005

WOW! You have to try these! I also added an extra egg, and subsituted swiss for chedder. Amazing recipe, thanks! My brothers and friends loved it!

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Miss Tina

Cooking Level: Expert

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