Reviewed: May 25, 2012

These are so easy and savory. I usually mix up the filling the night before to save me from one extra thing to do in the morning. They're perfect for a brunch side or to have something warm to add to that continental breakfast as you're rushing houseguests off to the airport at the end of a visit. When I have friends come to visit, they often request these guys.

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Sherry

Reviewed: May 21, 2012

Very nice little tarts. Very easy, too! I didn't have biscuit dough, but I wanted to use up some leftover pie crust. So, I just rolled out, used a small biscuit cutter, and used that as the bottom crust instead. I'm sure biscuit dough would be flakier, but it worked really well this way too--made it more quiche like with the crust. The cream cheese adds flavor to this--I was a bit worried about it. I ended up with 12 tarts--my one muffin tin makes smaller muffins. I didn't bother topping with bacon--I don't need more of it anyway, as you can still taste it and these bake up perfectly in the time allotted. These are great for little breakfasts with fruit. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Feb. 15, 2012

DAIRY FREE! So I modified this recipe to make it dairy free. I used dairy free biscuit dough (food lion brand), sausage instead of bacon, toffuti cream cheese (only about 3 oz), no swiss cheese and rice milk. The result, not bad! I will make them again and try bacon!

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Reviewer:

What'sCookin?

Cooking Level: Intermediate

Reviewed: Oct. 1, 2011

These were ok..a little bland. I halved some grands & they still seemed too doughy/not enough egg. These definately need a little tobasco to the filling for a little more flavor. I'm not sure if I will make these again.

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Reviewer:

GINGERLY88

Cooking Level: Intermediate

Reviewed: Aug. 4, 2011

made these for a brunch and everyone loved them! I made them in a mini size and just pressed out the dough into the small cups and baked for a few less minutes. turned out very well

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Reviewer:

hotpink9087

Reviewed: May 29, 2011

Very Yummy! We loved them.

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Reviewer:

savannah920

Reviewed: May 9, 2011

These are awesome! Such an easy recipe, even a beginner like me felt comfortable making these. The reviews were really helpful for suggestions and substitution ideas. Here's what I did: I used halved Grand's biscuit roll dough for each tart, substituted Montery & Colby Jack cheese for Swiss cheese, and added an extra egg and about 1/3rd of a cup chopped spinach. I also used much more bacon than the recipe called for, about 12 pieces. I baked these at 375 for 25 minutes and they're perfect... the crust is crispy and flaky and the insides are perfectly done. I can't wait to make these for my friends and experiment with different fillings.

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Reviewer:

youcrazydiamond

Cooking Level: Beginning

Reviewed: May 5, 2011

*I increased the # of eggs to 6. I made these for a baby shower and every single person LOVED these. I had never made them and was nervous making a new recipe, but I am so glad I did. Some people have halved the biscuits, but I did not. With the extra eggs, the combo was GREAT. I did half with mushroom/green onion for those at the shower that didn't want bacon and those were yummy too! This will DEFINITELY be made again!

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Reviewer:

Elizabeth Meyer

Reviewed: Apr. 27, 2011

i had to cut the biscuits in half they were way to big , also make sure u spray ur muffin pan , they stick very easily . i made these for easter morning and every one seemed to enjoy them . i did some with bacon and cheddar cheese also they where tasty.

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Reviewer:

kimnic

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

Reviewed: Apr. 26, 2011

Mine turned out cute and yummy. Used a cupcake pan; biscuits that came in 8 but only used 6 and cut it half to fit 12 cups (didn't feel like pulling out another pan at that moment). Used the same amount of mixture except the bacon. I had used more bacon than it called for to use up more space inside the cups, so that way, I can equally fill in the cream cheese mixture.

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