This month for the Improv Cooking Challenge our hostess Kristen of Frugal Antics of a Harried Homemaker has challenged the participating bloggers to make any recipe of their choosing using the specified ingredients of bacon and eggs! My mind went off in so many directions with these ingredients, of course first thinking about breakfast and then going to the sweet side thinking about my Piggy-Out Cookies which contain bacon and eggs or my over the top Kicked Up Piggy-Out Cookies which also contain eggs along with my Spicy Brown Sugar Bacon…YUM!! In the end though I decided to go the breakfast / brunch / anytime hold-it-in-your-hand, easy-to-reheat, great-on-the-go route with my Mini Bacon & Swiss Quiche Cups. I love that I can bake up a batch of these, they can be eaten right away or saved for later as they reheat beautifully in the microwave. Eammon likes when I have extra as I’ll freeze them so he can, pull out, reheat and enjoy one or two anytime he desires. I hope that you’ll give these easy to make Mini Bacon & Swiss Quiche Cups a try.
5 slices bacon
1 brick (8 oz) cream cheese, softened
2 TBS milk (I used fat-free)
2 large eggs
1/2 cup shredded Swiss cheese
2 medium green onions, chopped
1 can (12 oz) flaky refrigerated biscuits (10 biscuits)
Heat oven to 375F. In a skillet cook the bacon until crisp and then drain on paper towels. Take two strips and cut each into 5 equal pieces. Crumble the remaining three slices and set aside. In a bowl the beat cream cheese until smooth. Add the milk and eggs, beating on low speed until smooth. Stir in the Swiss cheese and green onions. Set aside.
Spray 10 regular-sized muffin cups with cooking spray. Separate the dough into 10 biscuits. Press biscuit to form a 5-inch round. Place one biscuit round in each muffin cup and firmly press into the bottom and up sides. Divide the crumbled bacon between the 10 dough lined muffin tins, placing it into the bottom of dough-lined muffin cups. Spoon the cheese mixture evenly into cups. Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Remove from the oven and into the top center of each Quiche Cup, stick a piece of the cut bacon for decoration. Remove biscuit cups from pan and serve.
These do really well being reheated in the microwave so a great do-ahead breakfast meal-to-go.
My previous Improv Cooking Challenge entries:
March 2013 Carrots & Peas: Mom’s Beef Vegetable Soup
February 2013 Hearts & Flours: Three Ingredient Fudgy Nutella Brownie Bites
January 2013 Bananas & Nutmeg: Baked Bananas
December 2012 Chocolate & Marshmallows: White Chocolate Marshmallow Cranberry Cashew Bark
November 2012 Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp
October 2012 Oatmeal & Raisins: S’mores Granola Bars
September 2012 Zucchini & Brown Sugar: Zucchini with Onion & Brown Sugar
August 2012 Tomatoes & Peppers: French Fries Hash Browns
July 2012 Corn & Butter: Fritos Crusted Pollock
June 2012 Cherries & Almonds: Dried Cherry Almond Tart
May 2012 Strawberries & Cream: Strawberry Soup
April 2012 Peanut butter & Jelly: Peanut Butter & Jelly Bars
March 2012 Potato & Cheese: Loaded Potato & Buffalo Chicken Casserole
February 2012 Ginger & Carrots: Shrimp & Avocado Salad with Carrot Ginger Dressing
January 2012 Lemon & Sour Cream: Ponderosa Lemon & Sour Cream Tart
December 2011 Eggnog & Cranberries: Eggnog Popovers with Cranberry Butter
November 2011 Pumpkin & Cream Cheese: Praline Pumpkin Cheesecake
October 2011 Caramel & Apples: Caramel Stuffed Apple Cider Cookies