Egg On My Face

Breakfast is the most important meal of the day, right?  So might as well make it delicious!  Here is one my favorite things to make for breakfast, my own mini Breakfast Quiches.  There are a ton of great mini quiche recipes all over the internet.  This is mine, you can always switch up the ingredients and put different veggies/meats/cheeses and it will always turn out yummy!  Mine are sort of a cross between a mini-quiche and a breakfast biscuit.  For this recipe you need an oven, mixing bowl, cooking spray and 1 muffin pan. 

My Favorite Mini Breakfast Quiches
Makes 12 quiches

1/3 cup regular Egg Beaters (or other liquid egg)
1/3 cup Liquid Egg Whites (any brand will do)
1/4 cup chopped green onions
1/2 cup chopped yellow pepper
1/4 cup chopped green pepper
2 tablespoons Bacon Bits
Salt & Pepper to taste (I usually put a few pinches of salt and 1 pinch of pepper)
2 wedges of The Laughing Cow Light Creamy Swiss cheese
Container of any brand biscuit dough that has at least 6 biscuits (I usually prefer the light version, but lately haven't been able to find it at the market so I settle for the buttermilk biscuit dough)
1/4 cup shredded fat free Monterrey Jack cheese

Directions:
Preheat the oven to 400 degrees
In a medium sized bowl mix the first 7 ingredients together.  Stir well.
Spray the muffin pan with the cooking spay.
Open the biscuit dough up and break out 3 biscuits.  Break each biscuit in half and spread and flatten each half.
Spread each half along each muffin hole to make a little cup.  The dough probably won't go all the way up the side but that is fine.
Open up one of the wedges of cheese.  Slice the cheese into 6 slices.  My tip is to spray the knife with the cooking spray so that the cheese won't stick to it. Take one slice of cheese and spread along the biscuit dough in the first hole.  Then take the next slice of cheese and repeat this in the next muffin hole.  Continue until all 6 of the biscuit cups have the Laughing Cow cheese spread on them. 
Then spoon a little of the egg mixture into each biscuit hole.  Only fill up 2/3 of the way because it will rise when it bakes.
Place in the oven for 12-15 minutes.  Cooking times will vary, in my oven it took about 14 minutes.

Wait until the muffins cool off and remove from the muffin pan.  These taste best when fresh out of the oven, but I save them for the week so we can eat them for a quick grab and go breakfast.  If you're planning on doing the same, I would wait for them to fully cool before putting in an airtight container.  Then I store them in the fridge.  When I'm ready to heat one up, I just stick it in the microwave for 1.5 minutes.  Enjoy!