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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Bacon cheese muffins (actually mini quiches) Recipe

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This recipe for Bacon cheese muffins (actually mini quiches) is from Our Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 slices bacon
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1/2 teaspoon hot sauce
salt and pepper
2 eggs
1/2 cup shredded Swiss or cheddar cheese
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough
Directions:
Directions:
Preheat oven to 375 degrees. Lightly grease or put paper in 10 muffin cups.
Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer/blender set on low. Add hot sauce, salt and pepper ( be careful with the salt). In a different bowl, mix shredded cheese and green onion then set aside.
Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon and all of cheese /onion mixture into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan, and serve warm.
Number Of Servings:
Number Of Servings:
5 - 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
One summer weekend, our dear friends Tom and Jenni brought these delicious goodies for the 8 teenage boys that were sleeping in our basement. They were such a hit, as long as we did not tell the boys they were eating quiche. Thank you Jenni for sharing this recipe.

 

 

 

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