Biscuit and Quiche Muffins

This morning, with Spring Break in full swing I was excited to make some breakfast with the kids. I love days when we don't have to rush off in the magic mini van and defy laws of nature to make it to school in one piece with our sanity in tact and homework papers trailing the highway behind us. It may not really be that bad, but it feels that bad. Slower days mean breakfasts like this biscuit and quiche muffin. The first time I saw these it was at a dear friend's house. We've loved them ever since. Thank you Heather!

I like mine made with Crisp buttery French Onion biscuits on the bottom and Swiss cheese, bacon, bell peppers and egg nestled in between the outer crust. It is simple to make. I used my French Onion biscuit mix (technical difficulties...please see "Make a Mix" section of my blog for the full recipe).

4 cups of the mix with 1 cup of buttermilk. Mix lightly and then roll out to 1/2 inch thickness. Cut 12 2 inch circles with a biscuit cutter. Lightly oil a muffin tin and place the dough in the bottom of each cup, like a crust.

You will also need:

4 slices of bacon, sliced in 3 pieces (total 12 small pieces)

3 eggs, beat well

1/4 bell pepper, chopped fine

12 1 inch squares of Swiss cheese

Pepper to taste

Every time I told my son to,"cut the cheese again"...he laughed in hysterics. Seems Ace has been teaching him some slang terms.

Put pieces of bacon and bell pepper in each cup.

Fill cup with 1 Tablespoon scrambled egg.

Put a nice little cheese top on the whole deal-eee-oh (no I really don't have a real technical jargon for the muffin thing-a-ma-gig...sorry.)

Bake 425 degrees 13-15 minutes. Serve warm. Any left overs need to go in the fridge. You know I want you to have a good time and not be all woozie from eating food that is full of junk right? Fridge. Love it. If this really makes it that long. It may not...There you go.