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Breakfast Biscuit Quiches

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Breakfast Biscuit Quiches

2/3 cup shredded Swiss cheese (or use your favorite type of cheese)

1/3 cup finely chopped ham

1/4 cup finely chopped green onions


3 eggs

2 tablespoons milk

1/4 teaspoon salt

1/8 teaspoon pepper

1 package (12 oz. 10 biscuits) refrigerated buttermilk biscuits

Heat oven to 350 degrees. Combine cheese, ham and green onions in small bowl; mix well. In another bowl, beat the eggs. To the eggs, add the milk, salt and pepper and mix until combined.

Separate the biscuits. Press or roll each into a 5-inch round on lightly floured surface. Place one biscuit in each of 10 greased muffin cups, leaving the two cups in center of pan empty. Press the biscuits firmly against bottom and sides of cups and form a rim at top.

Spoon two tablespoons of the cheese mixture over each biscuit. Pour the egg mixture over the cheese. Try and divide the egg mixture evenly over the biscuits.

Bake in the oven until the filling is set and biscuits are deep golden brown, 20 to 25 minutes. Remove immediately from the pan and serve warm.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889