Sunday, October 30, 2011

Stop Whatever You’re Doing and Make These Bacon Quiche Biscuit Cups

I want to go to the Waverly Louisville Sanatorium so bad.  Not because I have tuberculosis, but because this seems like a particularly awesome place to visit.  I’ve already started planning a vacation.  My partner just looks at me and shakes her head, but she’ll go.  I’m pretty persistent and it is just easier to go to the sanatorium than keep listening to me.  I’ll keep you posted about our plans, but we ARE going. 

I made this for breakfast today…along with our standard Lord’s Day Bloody Marys.   This is a really easy and tasty breakfast.  Go make it.  Right. Now. 

Bacon Quiche Biscuit Cups  (

5 slices bacon
1 package (8 oz) cream cheese, softened
2 tablespoons milk
2 eggs
1/2 cup shredded Swiss cheese (2 oz)
2 tablespoons chopped green onions (2 medium)
1 can (12 oz) Pillsbury Grands Jr. Golden Layers refrigerated biscuits

Heat oven to 375 degrees.  Spray 10 regular-size muffin cups with no-stick cooking spray.  In skillet, cook bacon until crisp (or use already-cooked bacon).  Drain on paper towels.  Crumble bacon; set aside.  Meanwhile, in small bowl, beat cream cheese until smooth.  Gradually add milk and eggs, 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 muffin cup; firmly press in bottom and up sides, forming 1/4 inch rim.  Place half of bacon in bottom of dough-lined muffin cups.  Spoon cheese mixture evenly into cups.  Bake 21 to 26 minutes or  until filling is set and edges of biscuit cups are golden brown.  Sprinkle each with remaining bacon; lightly press into filling.  Remove biscuit cups from pan.

Lord's Day Bloody Mary

Zing Zang Bloody Mary Mix

Add ice to glass mix desired amount of Zing Zang and vodka.  Stir with celery and serve.

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