Breakfast Biscuit Quiches

Breakfast Biscuit Quiches

Yield: Makes 10 servings


  • 2/3 cup shredded Swiss cheese
  • 1/3 cup finely chopped ham
  • ¼ cup finely chopped green onions
  • 4 eggs
  • 3 Tbsp. cream or milk
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 1 pkg. (12 oz.) refrigerated buttermilk biscuits


  1. Preheat oven to 350 degrees. Prepare muffin tin with cooking spray. (You will use 10 of the cups; leave the 2 cups in the center of the pan empty.)
  2. In a bowl, mix together the cheese, ham, and green onions. In another bowl, whisk together the eggs, cream, salt, and pepper until well blended.
  3. Open and separate the biscuits. Roll or press each biscuit into a 5 in. round on a lightly floured surface.
  4. Place 1 biscuit into each of 10 greased muffin cups. Press the biscuits firmly against the bottom and side of each cup and form a rim at the top.
  5. Place 2 tablespoons of the cheese mixture into each biscuit cup. Pour the egg mixture into the cups, dividing evenly.
  6. Bake for 20-25 minutes until the filling is set and the biscuits are deep golden brown.
  7. Remove from pan and serve warm.


To vary this recipe, try other cheeses, meats, and vegetables! For real French flair, add some fresh herbs!

Equipment needed: Measuring cups and spoons, grater, knife, bowls – 2, spoon, whisk, muffin tin, non-stick cooking spray, rolling pin (optional)

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