BisQuiche (Biscuit Quiche)

Recipe by Phunny Pharmer
READY IN: 30mins
SERVES: 8
YIELD: 16 Muffins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) can jumbo flaky refrigerator biscuits (8 biscuits)
  • 2
    tablespoons milk
  • 12
    lb breakfast sausage, browned
  • 12
    cup cheddar cheese, shredded
  • 2
    tablespoons chopped scallions
  • 2
    tablespoons chopped sweet red peppers
  • salt and pepper

DIRECTIONS

  • Preheat oven to 350.
  • Liberally grease 16 muffin cups.
  • Split each biscuit in half and press into greased muffin cup. Press up sides a bit to form a bowl in bottom of muffin tin. (Biscuit will not come all the way up the side of muffin cup. You just need a well to put sausage, veg and cheese).
  • Place sausage into each biscuit cup, top with scallions, pepper and cheese.
  • Beat eggs and milk together and pour some over each biscuit, just covering edge of biscuit do not fill to top of muffin cup as the biscuits and eggs will puff and form perfect muffins. add salt and pepper to taste. Note: I did not use salt with the breakfast sausage as it was already very salty and it worked out fine.
  • Bake for 15-18 minutes until eggs are set.
  • Note: you can make these with any combination of meats and/or veg and vary the cheese. For example, use Swiss cheese with chopped broccoli and onion with bacon. We did not add salt or pepper as the sausage was highly seasoned. You may adjust seasoning as needed based on the meat, cheese and veg combination you decide on.