Ham Quiche Biscuit Cups
Eggs, cheese, and ham in a flakey pastry cup. Perfect for brunches or "take-out" treats."True favorite for my family this holiday season. Threw the extra into a pie crust for a quiche. They also refrigerate/toast well for a few days after. The second time i made these, I used 4 oz sour cream and 4 oz heavy whipping cream and doubled the eggs instead of cream cheese bc that's what I had in the fridge. I couldn't tell the difference as it relates to taste. Both times I've made it, I also substituted Parmesan cheese - about an 8th-quarter cup - for the other cheese and sprinkled the cheddar on top w salt and pepper." - Jhelenshaw
Yield: 16 Servings Ready in 45 minutes
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Ham Quiche Biscuit Cups Preparation
Preheat oven to 375F. Grease muffin cups.
Beat cream cheese, milk, and eggs until smooth. Stir in cheese and onions.
Separate dough into biscuits. Optionally you can then split each biscuit in half again. (this is why flakey dough works best). Place one biscuit in each cup pressing down to form a "biscuit cup". You should be able to form about a 1/4 inch "rim".
Place 1/2 of ham at the bottom of the biscuit cups. Spoon about 2 Tbs. of egg mixture into each cup. Top with remaining ham and bake until filling is set and edges of biscuits are golden brown. About 25 minutes should do it.
Remove from pan and serve immediately. They also travel well if you're going to a pot luck or other event.
Makes 16 biscuit cups
These are very popular with the potluck breakfast crowd at the office. Of course they like anything they didn't have to cook.
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