HAM QUICHE BISCUIT CUPS
Eggs, cheese, and ham in a flakey pastry cup. Perfect for brunches or "take-out" treats.
Provided by promfh
Categories Breakfast
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- 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
Nutrition Facts : Calories 107 calories, Fat 10.0954696047479 g, Carbohydrate 1.15750654543516 g, Cholesterol 46.382237705 mg, Fiber 0.0588749987669258 g, Protein 3.06093523499741 g, SaturatedFat 4.75007187322899 g, ServingSize 1 1 Serving (34g), Sodium 103.703797075784 mg, Sugar 1.09863154666823 g, TransFat 1.18318321241969 g
CHEDDAR HAM CUPS
When a college classmate and I threw a party for our professor, a friend contributed these savory appetizers. Everyone in the class requested the recipe before the party was done. Try the cups with chicken instead of ham if you'd like. -Brandi Ladner Gulfport, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.
Nutrition Facts : Calories 134 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 436mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BREAKFAST BISCUIT CUPS
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt and 1/4 teaspoon pepper until blended; gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside., In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set., Press each biscuit onto the bottom and up the sides of 8 ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese., Bake at 375° for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave 1 frozen biscuit cup on high for 50-60 seconds or until heated through.
Nutrition Facts : Calories 303 calories, Fat 18g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 774mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 9g protein.
MINI HAM & CHEESE QUICHES
Steps:
- Preheat oven to 325°. Divide croutons, cheese and ham among 12 greased muffin cups. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before removing from pan. Serve warm.
Nutrition Facts : Calories 107 calories, Fat 6g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 328mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
MINI HAM QUICHES
Very versatile; you can replace the ham with bacon, sausage, chicken or shrimp or substitute chopped onion, red pepper or zucchini for the olives. From Taste of Home magazine.
Provided by carolinafan
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the ham, cheddar cheese and olives; divide among 12 greased muffin cups.
- In a mixing bowl, combine the remaining ingredients just until blended.
- Pour over ham mixture.
- Bake at 375 for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 152.6, Fat 12.1, SaturatedFat 6.2, Cholesterol 84.2, Sodium 215.3, Carbohydrate 4.6, Fiber 0.3, Sugar 0.8, Protein 6.5
QUICK QUICHE CUPS
Steps:
- In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts :
BISQUICK HAM & CHEESE MUFFINS
These are great breakfast handfuls. My DH loved them. I wrapped them individually & refrigerated them & he kept snaking on them all day. Easy & good, the best kind. The original is on the Bisquick website.
Provided by glenajo
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 6
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.
BACON QUICHE BISCUIT CUPS
These little cups are wonderful! However, I veered slightly from the original recipe. I added some horseradish and used onion/chives cream cheese. They make nice appetizers! It was originally the recipe of Doris Geist, from Bethlehem, Pa. Bake-Off 34 in Phoenix, 1990. I have some nerve changing a Bake-Off recipe don't I? It came about because I bought the wrong type of cheese and then decided to add a little kick to it!
Provided by Manami
Categories Cheese
Time 1h1m
Yield 10 biscuit cups, 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Spray 10 muffin cups with nonstick cooking spray.
- In medium skillet cook bacon until crispy.
- Drain on paper towels.
- Crumble bacon, set aside.
- Meanwhile, beat onion/chive cream cheese in small bowl until smooth.
- Gradually add milk and horseradish, 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 sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
- Place half the bacon in bottom of dough-lined muffin cups.
- Spoon cheese mixture evenly into cups.
- Bake for 21-25 minutes or until filling is set and edges of biscuit cups are golden brown.
- Sprinkle each with remaining bacon; lightly press into filling.
- Remove cups from pan.
- Serve hot or at room temperature.
- Enjoy!
Nutrition Facts : Calories 418.6, Fat 25.6, SaturatedFat 8.7, Cholesterol 111.3, Sodium 1060.6, Carbohydrate 33.7, Fiber 1.2, Sugar 5.9, Protein 13
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