Sometimes you just need a special treat for breakfast. You know the kind – the kind that you definitely couldn’t eat daily (because it’s not good for you!) but the kind that you save for a special occasion where you really want something tasty. This is that kind of breakfast. Or dinner, in our case, since we eat breakfast for dinner more often than we eat breakfast for breakfast.
These cups are delicious, but oh-so-not-good for you. But they are great for a splurge, and really, you could probably change things around so that they aren’t packed with quite so many calories. And if you did that, they would be perfect for a breakfast on the go. You get your classic eggs and bacon breakfast, all rolled up in a biscuit cup!
Bacon Quiche Biscuit Cups
from Pillsbury Best of the Bakeoff
makes 10 cups
|5||slices bacon, crisply cooked and finely crumbled|
|1||package (8 oz) cream cheese, softened|
|1/2||cup shredded Swiss cheese (2 oz)|
|2||tablespoons chopped green onions (2 medium)|
|1||can (12 oz) Pillsbury® Golden Lays® refrigerated biscuits (10 biscuits)|
Heat oven to 375F. Grease 10 muffin cups. In a small bowl, beat cream cheese, milk and eggs on low speed until smooth. Stir in Swiss cheese and green onions; set aside.
Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim. Place bacon in the bottom of the dough -lined muffin cups. Spoon about 2 tablespoons of the cheese mixture over the bacon.
Bake for 21 to 26 minutes or until filling is set and edges of biscuits are golden brown.