Bacon Quiche Biscuit Cups Recipes

Steps:

• Heat oven to 375°F. Spray 8 standard-size muffin cups with cooking spray.
• Unroll dough into rectangle; press seams to seal. Use pizza cutter or sharp knife to cut dough into 8 equal-size squares. Gently press each square into bottom and sides of prepared muffin cups. Sprinkle half of crumbled bacon into bottom of each cup.
• In medium bowl with electric hand mixer or stand mixer, beat cream cheese until smooth. Add cream, eggs, cheese and chives; beat until just combined. Spoon enough of cream cheese mixture into each cup to reach edges of crescent dough (you may have a little cream cheese mixture left over).
• Bake 20 to 25 minutes until filling is set and edges of crescents are golden brown. Cool 1 minute in pan; transfer to serving plate. Sprinkle remaining bacon on top. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
• Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Steps:

• Heat oven to 375°F.
• Spray 10 muffin cups with nonstick cooking spray.
• In medium skillet cook bacon until crispy.
• Drain on paper towels.
• Crumble bacon, set aside.
• Meanwhile, beat onion/chive cream cheese in small bowl until smooth.
• Gradually add milk and horseradish, beating at low speed until smooth.
• Stir in Swiss cheese and onions. Set aside.
• Separate dough into 10 biscuits.
• Press or roll each to form 5-inch round.
• Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
• Place half the bacon in bottom of dough-lined muffin cups.
• Spoon cheese mixture evenly into cups.
• Bake for 21-25 minutes or until filling is set and edges of biscuit cups are golden brown.
• Sprinkle each with remaining bacon; lightly press into filling.
• Remove cups from pan.
• Serve hot or at room temperature.
• Enjoy!

Steps:

• Preheat oven to 375°F. Grease 10 muffin cups. Beat cream cheese, milk and eggs until smooth. Stir in Swiss cheese and green onions.
• Press 1 biscuit in each muffin cup. Put 1/2 of crumbled bacon evenly into cups. Spoon in 2 Tbsp. of cheese mix into each cup.
• Bake for 21 to 26 minutes or until biscuits brown and mix is set. Sprinkle with remaining bacon and serve!

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.