EASY BREAKFAST RECIPE

Years ago I made this recipe for a brunch the day after my daughter was married. The newly weds had a delayed honeymoon, so we had family in for brunch to watch them unwrap gifts from their reception. Everyone thought the "mini quiches" were delicious. They are very easy to do and a great choice for breakfast on the run or for a brunch.

BACON QUICHE BISCUIT CUPS

8 OZ. PKG. CREAM CHEESE, SOFTENED
2 TBLSP. MILK
2 EGGS
2 0Z. (1/2 CUP) SHREDDED SWISS CHEESE
2 TBLSP. CHOPPED GREEN ONIONS
10 OZ. CAN HUNGRY JACK REFRIGERATED FLAKY BISCUITS
5 SLICES BACON, CRISPLY COOKED, FINELY CRUMBLED

DIRECTIONS:
1. Heat oven to 375 F.
2. Grease 10 muffin cups.
3. In small bowl, beat cream cheese, milk and eggs on low speed until smooth.
4. Stir in Swiss cheese and green onions; set aside.
5. Separate dough into 10 biscuits.
6. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides;

forming ¼ inch rim.
7. Place half of bacon in bottom of dough-lined muffin cups.
8. Spoon about 2 TBLSP. cheese mixture over bacon in cups.
9. Bake at 375 F for 21 to 26 minutes or until filling is set and edges of biscuits

are golden brown.
10. Sprinkle each with the remaining bacon; lightly press into filling.
11. Remove from pan.

10 servings

TIP: To reheat, wrap loosely in foil; heat at 350 F for 10-15 minutes or until warm.