Mexican Quiche Biscuit Cups


1 (8 oz) package cream cheese, softened

2 tbsp 2 percent milk

2 Large eggs

1/2 c shredded Mexican four-blend cheese

2 tbsp canned diced green chilies, well drained and patted dry

6 Slices TURKEY BACON, cooked and crumbled

1 (12-oz) tube refrigerated biscuits



Spray 10 regular-size muffin cups with nonstick cooking spray. Preheat oven to 375 degrees F.

Beat softened cream cheese until smooth. Slowly add milk and eggs, beating at low speed until smooth. Stir in cheese and chilies. Set aside.

Separate dough into 10 biscuits. Press or roll each to form a 5-inch disk. Place 1 biscuit round in each muffin cup and firmly press in the bottom and up sides of each cup, forming 1/4-inch rim.

Place about 2/3's of the cooked bacon in the bottom of each dough-lined muffin cup. Spoon cheese mixture evenly into cups.

On the middle oven shelf, bake 21 to 26 minutes or until the filling is set and the biscuit cups are golden brown.

Sprinkle each with remaining bacon; lightly pressing into the quiche. After 4 to 5 minutes, remove biscuit cups from pan.