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Bacon Biscuit Quiche is a quick and easy recipe that is great for any breakfast or brunch. With a few simple ingredients that you probably have on hand, you can make these wonderful little handfuls in a snap and pair them with fruit for an amazing start to your day!
The Crust of a Bacon Biscuit Quiche
The crust of Bacon Biscuit Quiche is a flaky biscuit from a can of refrigerated biscuits found in the dairy section of your local food market. To get them in the muffin cups, simple press one between your hands to flatten, then stretch gently. Place them in the cup, making sure no air is trapped underneath. It will make for a wonderfully flaky, tender crust, without the fuss of making one from scratch.
The Filling of a Bacon Biscuit Quiche
These little gems are not like grandma’s quiche! Cream cheese mixes with eggs to provide a creamy, light, and fluffy filling that you could flavor with any of your favorite quiche fillings, such as sausage, bacon, spinach, just about anything! It makes for a slightly thick batter that is better spooned, rather than poured, into the waiting biscuit cups. When it bakes, it puffs up, giving Bacon Biscuit Quiche the creamy consistency of a good souffle.
- 6 slices bacon, cooked crisp and crumbled
- 1 8 oz block cream cheese, softened
- 2 T milk
- 2 eggs
- 1 C cheddar cheese
- 1 T green onion, sliced thin
- 1 10 oz can refrigerated flaky biscuit dough
- Preheat oven to 425 degrees F.
- Mix the cream cheese, milk, and eggs, with a hand mixer until smooth. Add cheese, crumbled bacon, and onions, mix well and set aside.
- Open the biscuits and separate. Flatten each one and press into the cups of a muffin tin.
- Fill the biscuit cups with filling to the top of the cup.
- Bake 15-20 minutes, until a knife slid in the center of the center-most cup comes out clean.
- Serve warm with fruit.
Better Than the Bacon Biscuit Quiche at Bagel Places!
I used to get up early on the weekends just to get to my local branch of a national bagel and bread store, trying to get a Bacon Biscuit Quiche. Half the time, they were sold out. Now, I don’t have to worry about getting up early! I can have my own batch of Bacon Biscuit Quiche made in less than an hour and on the table to the delight of my family. I’m not sure if they are happy about the food, or happy we don’t have to get up early to get them, but everyone is happy!
6 slices bacon, cooked crisp and crumbled
1 8 oz block cream cheese, softened
2 T milk
1 C cheddar cheese
1 T green onion, sliced thin
1 10 oz can refrigerated flaky biscuit dough
Preheat oven to 425 degrees F.
Mix the cream cheese, milk, and eggs, with a hand mixer until smooth. Add cheese, crumbled bacon, and onions, mix well and set aside.
Open the biscuits and separate. Flatten each one and press into the cups of a muffin tin.
Fill the biscuit cups with filling to the top of the cup.
Bake 15-20 minutes, until a knife slid in the center of the centermost cup comes out clean.
Serve warm with fruit.
Grab the ingredients at the store next time you run in and make these fabulous little cups. Your family is sure to love Bacon Biscuit Quiche too!
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