Okay, so I have to come clean: I like to be very liberal with my measurements when it comes to baking, especially where it involves ingredients that I think no one would object to having more of. Like bacon. Especially bacon. So I’d pile on the yumminess. Along with cheese. Yep, I’ve been known to get a little bit carried away with the cheese. Hence the overflowing Bacon Quiche Cups that I ended up with. But hey, like I said, I’ve never gotten any complaints. So there.
I’m a little in love with these kinds of individual size quiche cups and mini pies and tarts. They could easily pass as fun party appetizers, or even as one of the many other things that could go on your brunch menu. But obviously what I’m trying to get at is this simple truth:There’s a place for BACON anytime, all the time. So if you’ve always been really good about sticking with the exact ounces and tablespoons on recipes, maybe it’s time to live on the wild side a little bit, especially where there’s bacon involved. 🙂
You Will Need:
- 5 slices bacon, cooked and crumbled.
- 1 package (8 oz) cream cheese, softened
- 2 tablespoons milk
- 2 eggs
- 1/2 cup (2 oz) shredded cheddar cheese (or any cheese of your choosing!)
- 2 tablespoons chopped green onions (2 medium)
- 1 can Immaculate Baking Co. ® refrigerated Buttermilk Biscuits
Here’s How to Get the Dough Rolling:
- Heat oven to 375°F. Spray regular-size muffin cups with cooking spray.
- 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 8 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 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. Remove biscuit cups from pan.