Bisquick Muffin Quiche Food

BISQUICK QUICHE

Steps:

• Grease deep dish pie pan. Add ham and cheese evenly to bottom.
• In a blender combine the remaining ingredients. Blend until smooth.
• Add blended mixture to pie pan on top of ham and cheese.
• Bake in preheated 350˚F oven for 45 minutes. Let stand for 10 minutes, then cut and enjoy.

BISQUICK HAM & CHEESE MUFFINS

Steps:

• Heat oven to 400°F
• Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.).
• Beat eggs slightly in medium bowl with fork.
• Stir in Bisquick mix, milk and oil just until moistened.
• Stir in 3/4 cup of the cheese and the ham.
• Divide batter evenly among muffin cups.
• Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown.
• Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.
• High Altitude (3500-6500 ft) No changes.

MUFFIN SIZED BREAKFAST QUICHE

Steps:

• Preheat oven to 375.
• Lightly grease your muffin pan with spray or oil on a paper towel, set aside.
• Saute the Chopped Onions in a pan with the tablespoon of oil, until translucent.
• Crack the eggs in a bowl and beat as if making scrambled eggs. Salt and Pepper eggs to taste.
• Into the greased muffin cups add about 3 or 4 leaves of Spinach. (You probably won't use the whole bag.).
• Top the Spinach with about a teaspoon each of the sauted Onions.
• Top the onions with about 1 Tablespoon each of the Cheddar Cheese.
• Then ladle enough egg mixture into each muffin cup to fill the tin about 2/3 full.
• Bake your little quiches for 10-20 minutes, (depending on the size of your muffin tin cups.) They should be nicely browned on top, but do not overcook. Check for doneness with a toothpick.
• Let your quiche-muffins cool for 10 minutes in the pan. Then using a dinner knife, gently run the blade around the perimeter of each muffin to loosen. Then plop them carefully on a plate to finish cooling and serve.

LOW FAT BISQUICK CRUST BACON AND CHEESE QUICHE

Steps:

• Preheat oven to 350.
• Cook the bacon in a medium frying pan. If you use turkey bacon I recommend spraying the pan with cooking spray.
• After you have removed the bacon from the pan, use the same pan to sauté the onion and garlic over medium heat until softened.
• While the onion and garlic cook, chop up the bacon.
• In a large bowl beat the eggs and milk until just blended.
• Add to that mixture the Bisquick, onion, garlic, salt and pepper. Mix by wire wisk for about 1 minute (some small Bisquick lumps are fine).
• Spray pie plate or muffin tins with cooking spray.
• Pour Bisquick mixture evenly into the pie plate or muffin tins.
• Sprinkle bacon and cheese on top of egg mixture; gently press below surface with fork.
• Bake the quiche until the top is golden-brown and a knife inserted near the center comes out clean. If you have a thermometer the internal temperature of the quiche should be between 165 - 185 degrees Fahrenheit. Let stand at least 10 minutes before cutting.
• Baking time: Pie plate - 40-50 minutes or Muffin tin - 20-25 minutes.
• Makes 8 servings: 1 slice of quiche or 2.5 muffin size quiches.

CRUSTLESS BREAKFAST QUICHE MUFFINS

Steps:

• Preheat oven to 350.
• Brown sausage, breaking with a spoon. Drain well.
• Mix egg, milk and baking mix. Season with salt and pepper.
• Divide egg mixture between 12 greased muffin tins.
• Divide sausage between muffin tins and cover with cheese.
• Bake 15-20 minutes or until tooth pick inserted comes out clean.
• Freeze left over muffins in single serving zip top bags. To reheat, place frozen muffins in microwave for approximately 60 seconds.