Well my friends, I did it again. (No oops about it). I created a masterpiece that you can customize to your specific liking: biscuit quiches. Similar to my many varieties of greek yogurt banana breads, I will continue to bake and create new varieties of these yummy breakfast beauties in the weeks to come! After the inaugural Egg & Sweet Potato Biscuit Quiche that Dear Hubby declared to be the "best breakfast I'd ever made in 8 years of marriage", I wanted to spice things up a bit. Lord knows I need a kick in the morning, especially lately with our new crazy busy schedule, my lingering cough of death, and my toddler who decided she no longer likes to sleep.
A little kick for your morning:
I started by adding pepper jack cheese, a chunky black bean and corn salsa, and Chobani plain yogurt.
I was pleasantly surprised at how beautiful they turned out....AGAIN.
Light. Fluffy. Baked cheese-y goodness, with a kick. These are perfect for a brunch with friends or for a quick and easy weekday breakfast at home.
New Here? How I lost 50+lbs the healthy way:
Southwestern Biscuit Quiches
Southwestern Biscuit Quiches // @noshandnourish
This recipe made 12 full muffin cups, plus an additional ramekin dish with an individual serving.
- Preheat oven to 350 (I now use a convection oven).
- Mix all ingredients, except for the biscuits, in a medium mixing bowl.
- Spray a muffin tin with non-stick spray.
- Open your can of biscuits and cut each biscuit in half.
- Press the biscuit halves into each muffin cup.
- Pour on the egg mixture over each piece of biscuit, filling each cup almost to the top.
- Place a cookie sheet on the rack under the muffin tin, for any overages... a few of mine dripped a little from being too full.
- Bake for 28 minutes in the convection oven. (I'm guessing if you're not using convection, you'll need to bake more like 30 - 35 minutes). Take out when the egg is cooked and slightly browned on the top.
Yields 12 Quiches