One of the perks of working full time at a doctor’s office is the food. We eat an insane amount of food. Seriously. We have a potluck at least once per month. Whether it is to celebrate a birthday or holiday, it’s a great way to promote morale and a sense of community. And I’m super lucky because my friends are amazing cooks. You should see the spread when we host one of these things! It becomes an all day buffet. People from other offices are invited to stop by and we get a chance to mingle and enjoy ourselves in between saving lives. The first time one of my friend’s brought in her mini quiches, we knew they would be a hit. They were gone within an hour. Marjorie’s Mini Quiches are the perfect make ahead breakfast for potlucks and busy weeks!
I love recipes that allow you to cater to various tastes and likes. You can add whatever filling your family or friends prefer. For this recipe, we used bacon, spinach, and shredded cheese. But think outside the box! You can use green peppers, onions and ham for a Denver omelet style mini quiche. Or add a southwestern flare with some chilies and salsa. The possibilities are endless.
1 block of cream cheese
1 cup of shredded cheese
Salt and pepper
1 can of Pillsbury Country Style Biscuits
The 3 eggs to 1 block of cream cheese ratio will yield 12 mini quiches made in a standard muffin pan.
Preheat oven to 350 degrees.
Begin by mixing eggs and cream cheese together. Add in one cup of shredded cheese. Once eggs, cream cheese and shredded cheese are mixed together, add in your preference items. Again, for this post we used bacon, spinach, and green onion. Set aside.
Spray muffin pan with nonstick spray. Open can of biscuits. Flatten biscuit in your hand and then place one inside each muffin cup.
Add your egg mixture to each muffin cup. Bake at 350 degrees for 25 minutes.
These can be served hot out of the oven. Or you can refrigerate and warm up in the microwave the next morning. It takes about 25 seconds in the microwave and they are perfect!
These are bound to be your new go to breakfast!! I’m going to start making these on Sundays to take to work through out the week!
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