Recipe by Jessica Harper
"Great for kids, but everyone seems to love them. Easy to take with and can be frozen and re-heated during the week for an on-the-go breakfast. Optional toppings include mushrooms and onions."
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1 (12 ounce) package
1 (10 ounce) can
refrigerated large flaky layer biscuits
shredded Cheddar cheese
salt and ground black pepper to taste
In this house, we call these mini quiches. As long as you keep the eggs/milk the same, you can use whatever add-in's you like. My family loves this made with homemade turkey sausage and pepperjack cheese.
I served these for brunch today to a friend, my 14 year old and hubby. Everyone thought they were good, but nothing to ooh and ah over. Mine looked nothing like the photo. They puffed out like muffins. I baked for 3 minutes less than recipe called for because they seemed well set. I think I could have taken them out even a minute sooner because the biscuits were a little tough. I split the biscuits in half and used one half per muffin cup leaving me with 2 extra biscuits. I also had some egg mixture left over. I used more meat and cheese than the recipe called for and that could be why I had egg left over. But I liked the amount of meat to egg ratio I had.
I made half bacon, onion cheese and half ham onion cheese. They were ok and nice for a buffet brunch but I think the recipe needs tweaking. Maybe some sharper cheese or something to liven it up. Overall a decent start and would be a hit for meals where you want something that would please adults and kids.
I try this again making my own biscuit dough and experiment with fillings.
Delicious and soooo easy! I couldn't find the size container of biscuits listed, so I used 1 container of Grands flaky layer biscuits, pulled each in half and used one half per muffin cup (got 16 out of the recipe), and that worked perfectly b/c that was just about how many I needed! I used my blender to blend the eggs w/ the milk, also adding in some salt, pepper, garlic powder and onion powder. I blended that for about 30 seconds, and proceeded w/ the recipe. I did 1/2 w/ the bacon and cheese and 1/2 w/ just cheese b/c my dad doesn't like bacon (crazy, I know!). I topped them w/ a lttle parsley before baking, just for some added color. These smelled heavenly while baking and were the hit of Christmas morning breakfast! I can't wait to try different flavor combos...this recipe is a definite keeper~YUM! Thanks for sharing. :)
These are yummy and can be made ahead and eaten all week long for a portable breakfast. Make sure to use either a nonstick muffin pan or PAM because the biscuits will stick!
Amazing turn out, couldn't find the 10 oz can of layered biscuits, so I went with a larger honey butter flavor can. I believe the name was Grands? Made 16 with extra egg leftover. I messed the first two up because I halved in the center of the biscuit(blonde moment on my part) it makes more sense to halve in layers. Love that I can save them to be reheated later. Will be making this again!
Awesome idea loved them !! Success!
Very good recipe. I put mushrooms and spinach. It's important not to put too much stuff in each biscuit. Mine spilled over! Otherwise than that great.
Really yummy.. used half a biscuit per cup, egg whites, turket bacon and a delicious chili smoked salt. Would be good with any sort of leftover meat and veggie in it too
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 103
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