Breakfast Biscuit Quiches
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Today’s recipe is a fun and flavorful twist on traditional quiche, inspired by a version I found through Incredible Edible Egg. These Breakfast Biscuit Quiches are baked in muffin tins with a tender biscuit dough crust, making them perfectly portioned for busy mornings, brunch spreads, or even breakfast-for-dinner nights. The filling I used features Swiss cheese, diced ham, and green onion, but the beauty of this recipe is how easily you can customize it to suit your taste or what you have on hand.
Think of these as a blank canvas for your favorite breakfast flavors—try bacon, spinach, and Swiss for a classic combo, or go bold with sausage, green pepper, and sharp cheddar. You can even make a batch with different fillings to please everyone at the table. Pair these mini quiches with a bowl of fresh fruit or a simple green salad, and you’ve got a balanced, satisfying meal that’s as charming as it is delicious.
Ingredients for Breakfast Biscuit Quiches
- SWISS CHEESE
- HAM
- GREEN ONION
- LARGE EGGS
- CREAM OR MILK
- SALT
- PEPPER
- REFRIGERATED BUTTERMILK BISCUITS
Instructions for Breakfast Biscuit Quiches
Preheat the oven to 350 degrees F and lightly grease 10 cups of a standard muffin tin. (Leave the two center cups empty for even baking.)
Prepare the filling: In a medium bowl, mix together shredded Swiss cheese, diced ham, and chopped green onions. In a separate bowl, whisk together the eggs, cream (or milk), salt, and pepper until smooth and well blended.
Shape the biscuit crusts: Open the can of refrigerated biscuits and separate them. On a lightly floured surface, press biscuits into a 5-inch round. Gently press one biscuit into each greased muffin cup, molding it against the bottom and sides to form a little crust with a rim at the top.
Fill the cups: Spoon about 2 tablespoons of the cheese and ham mixture into each biscuit-lined cup. Then pour the egg mixture evenly over the filling, dividing it among the cups.
Bake in the preheated oven for 20 to 25 minutes, or until the egg filling is set and the biscuit edges are golden brown. Let cool slightly, then carefully remove from the pan.
Serve warm with fresh fruit or a simple green salad for a delightful breakfast or brunch!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. You can bake the quiches, let them cool, and refrigerate for up to 3 days. Reheat in the oven at 300°F for 10–15 minutes or microwave briefly before serving.
Can I freeze these mini quiches?
Yes! Once baked and cooled, wrap them individually and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven for the best texture.
What other fillings work well in this recipe?
The possibilities are endless! Try combinations like bacon and spinach, sausage and bell pepper, or mushroom and feta. Just keep the total volume of mix-ins similar to the original recipe.
Can I make this recipe vegetarian?
Definitely, skip the ham and add sautéed veggies like mushrooms, spinach, or zucchini.
How do I know when the quiches are done baking?
The egg filling should be set and no longer jiggly in the center, and the biscuit edges should be golden brown. A toothpick inserted in the center should come out clean.
What’s the best way to serve these?
They’re perfect warm with a side of fresh fruit, yogurt, or a simple salad. You can also serve them as part of a brunch buffet or pack them for on-the-go breakfasts.
FOR MORE RECIPES LIKE THIS, TRY:
Breakfast Biscuit Quiches
Real Mom Kitchen
Equipment
Ingredients
- ⅔ cup Swiss cheese shredded
- ⅓ cup ham finely chopped
- ¼ cup green onions finely chopped
- 4 eggs
- 3 Tbsp cream or milk
- ¼ tsp salt
- ⅛ tsp pepper
- 12 oz pkg refrigerated buttermilk biscuits (I used Pillsbury Simply Buttermilk Biscuits)
Instructions
- Preheat oven to 350°. In a bowl, mix together the cheese, ham and green onions.
- In another bowl, whisk together the eggs, cream or milk, salt and pepper until well blended.
- Open and separate biscuits. Press or roll each biscuit into a 5-inch round on lightly floured surface.
- Put 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. Press the biscuits firmly against bottom and sides of cups and form a rim at top.
- Place 2 Tbsp. cheese mixture into each biscuit cup. Pour the egg mixture into the cups, dividing evenly.
- Bake at 350° for 20 to 25 minutes until filling is set and biscuits are deep golden brown, . Remove from pan and serve warm.
