Reviewed: Oct. 5, 2003

Excellent! And the best part is you can cook & crumble the bacon and mix all the ingredients for the filling the night before and refrigerate. Then in the morning just put them together. I doubled the recipe and everyone enjoyed them immensely.

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DECAR48

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Reviewed: Oct. 3, 2003

I have told several people about this recipe and all have loved it. They work crustless, for those watching their carbs. I ended up with more of the egg mixture and tried it. Worked great. This is a very versatile recipe. Ham would go well in this recipe also.

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CURBKICKER

Cooking Level: Professional

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Reviewed: Sep. 26, 2003

I personnally do not like (or eat) eggs. But my husband made these and he thought they were fabulous. Followed the receipe then froze most of them. Makes it very convenient to take one out to eat...pops it in the oven for about 20 min.

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ELWOODWILSON

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 24, 2003

I didn't follow this recipe, but I used the idea (of the muffin cups) with another recipe (cheddar quiche) and made my own pie crust and it turned out wonderful. Thanks for the idea, I'll be serving this for next our next brunch with guest!

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Flaquita

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2003

This is a great recipe, but the 15 min. prep time is a joke. Give yourself an hour, especially if you have to fry and crumble the bacon, and shred the cheese. I’ve made this with and without onions and it works great both ways.

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MOM080502

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Reviewed: Jul. 13, 2003

My sister made these for a brunch I attended and they were wonderful. Watch them closely so the bottoms don't burn. BUY MORE BISCUITS because you are going to have lots of filling left over!

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CROPPERSMITH

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Reviewed: Jun. 19, 2003

These were a hit at my daughter's preschool "graduation!" I omitted the green onion due to small guests and their tendency to avoid all things green. I also split the flaky biscuits in 2 and made them in mini muffin tins. I thought this was much better - less pastry dough and more tasty. I had leftover filling so I greased lg. muffin tins well and put the filling in without biscuits; they turned out terrific for my husband who is on Atkins. Excellent all around!

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SILLYSULLY

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Reviewed: Jun. 10, 2003

This recipe received nothing but rave reviews from my office co-workers. And a repeat performance has been requested several times for our early morning meetings.

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Renee Poltera

Cooking Level: Expert

Home Town: Hutchinson, Kansas, USA

Living In: Bel Aire, Kansas, USA

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Reviewed: Apr. 26, 2003

This was a hit at the party last night! I used sharp cheddar cheese in place of the Swiss and added some dried tomato sprinkles! I split the biscuits in two and made 24 mini muffins (I used a whole package of 10 and 2 from another package). If I would have had the time I would have doubled the mixture and made all the biscuits from both packages. As it was there was enough mixture to make 24 mini tarts.

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 22, 2003

Very easy to make and adapt. I used kielbasa instead of the bacon on some, and broccoli on others for a vegetarian friend. It does make more than 10 biscuits worth; I was able to halve the recipe and fill 8 of the Grands biscuits. (If you're going to use the Grands biscuits, make sure you push them way down into the muffin cups).

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TRINAKERSHAW

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Reviewed: Mar. 11, 2003

Yum yum yum!! I changed this recipe a little bit because I don't like meat. I ommited the bacon and added 1/2 package frozen spinach thawed and squeezed dry and 4 sauteed mushrooms. I made it for a Franch culture party...c'est parfait!!

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CHERRISSH

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Reviewed: Jan. 18, 2003

I believe I failed this recipe. It wasn't very flavorful to me. I am going to attempt one more time before I give up on this one.

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TRISZO

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Reviewed: Jan. 15, 2003

so versitile. I had sausage and it worked great. On acident, I bought Hungry Jack grands which only have eight muffins so I split them in half and did 1 1/2 the filling and it worked perfectly. What a treat!

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JOBARBARA

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 30, 2002

I served this recipe, as written, for Christmas brunch and everyone loved it. I did find that the recipe made more filling than I had biscuits for, but it chills well and I just made up some biscuits from a mix later and used the filling and it turned out fine! Yumm! Definitely a keeper!

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KRISSIK

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Reviewed: Dec. 29, 2002

I made these for Christmas Eve Brunch and they flew off the platter. I used a basic cream cheese dough for the crust (from Pampered Chef's recipe for pecan tassies) & I substituted onion flakes for the green onion and they turned out great. Since I was limited on oven space the morning of the Brunch I made these a couple days before and put then in the freezer until that morning. I placed them on foil and put them in the toaster oven until they were heated through and it was just like they were mixed up and baked right then. I will make these again - great to have in the freezer to use for an appetizer for drop in company too.

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KATHYLC

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Reviewed: Dec. 27, 2002

These were not what I expected at all. The cream cheese taste was overwhelming. I didn't care for them and neither did my kids.

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CHEEKY*MONKEY

Cooking Level: Expert

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Reviewed: Dec. 4, 2002

YUMMY! I just finished my second piece. I didn't have the patience for individual tarts so I threw everything onto a Pilsbury premade pie crust. I set the cooking time for 30 minutes. Perfect!

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JDOWNING

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2002

These Quiche tarts are deliscious. the combo of the bacon, green onion and swiss cheese is wonderful. A must try.

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MROULEZ

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Reviewed: Nov. 5, 2002

Loved these! Tasted wonderful! My Mom had dropped by the morning I was making these, so I sent some home for her and my Dad. They called me soon afterward raving about how good "those thingies" were! LOL My oldest son doesn't usually care for this type of thing and was hesitant at first, but he asked for another! I'll definitely be making these often! Thank you, Donna, for sharing this recipe!

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Leah

Cooking Level: Expert

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Reviewed: Sep. 24, 2002

A delicious "flexible" recipe. I can make these a couple days ahead of time for breakfast on the run. They're just as good reheated in the microwave. I always make a spicy version along with this recipe as is. I substitue spicy breakfast sausage, pepperjack cheese, 4 oz chopped green chiles and 1 tsp. of creole seasong. Awesome. My co-workers went crazy for this recipe.

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