Best Breakfast: {Egg & Sweet Potato Biscuit Quiches}

Posted: January 28, 2013

Well, I did some math... and Dear Hubby and I have shared approximately 3,000 breakfasts together.  And this weekend (this recipe) he said was the best breakfast I've ever made...in 8 years of marriage.  Those are high compliments, especially since this meal was a bit of a breakfast experiment. I looked in the fridge. I saw what we had. I threw some things together. And BAM: perfection :) And the best part is, they look really beautiful and fancy but are so easy to make. 

Introducing Egg & Sweet Potato Biscuit Quiches:

You layer the bottom of a muffin tin with half of a raw biscuit. Top with the egg mixture, and bake.

And they grow into these beautiful little quiches, packed full of flavor. And I love that each one only uses half a biscuit; so even when you eat two, you've really only had one biscuit. :)

Babycakes wanted me to be sure to capture her biscuit quiche on camera. So here it is, in all it's Hello Kitty Glory :) She gobbled up every last bite.

Besides baking this weekend, I also rearranged all the furniture in my living room.  It is so much more open and spacious.  And doesn't my Christmas present (sheepskin rug) look perfect in my new mountain home?!

Now, if only I could find my knife block.  #stillmissing #overwhelmedbyboxes

Egg & Sweet Potato Biscuit Quiches

Description

Egg & Sweet Potato Biscuit Quiches // @noshandnourish

Ingredients

5  
Eggs
1 tablespoon
Cream Cheese (or plain greek yogurt!)
2⁄3 cups
Colby Jack Cheese
1⁄2 cup
Baked Sweet Potato (I used leftovers from dinner!)
4  
Pieces of Salami, diced (or Ham or Bacon)
1⁄4 cup
Milk
1 can
Pillsbury Biscuits (I used the Southern Homestyle variety)

Notes

* This recipe made 12 full muffin cups, plus an additional ramekin dish with an individual serving.

Instructions

  1. Preheat oven to 350 (I now use a convection oven).
  2. Mix all ingredients, except for the biscuits, in a medium mixing bowl.
  3. Spray a muffin tin with non-stick spray.
  4. Open your can of biscuits and cut each biscuit in half.
  5. Press the biscuit halves into each muffin cup.
  6. Pour on the egg mixture over each piece of biscuit, filling each cup almost to the top. 
  7. Place a cookie sheet on the rack under the muffin tin, for any overages... a few of mine dripped a little from being too full.
  8. Bake for 20 minutes in the convection oven.  (I'm guessing if you're not using convection, you'll need to bake more like 25 - 28 minutes).
  9. Take out when the egg is cooked and slightly browned on the top.
  10. Enjoy!

Yields 12 Quiches

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Comments

Submitted by Wendy - January 28, 2013 - 12:03am

Can't wait to try these! Glad you are getting settled in, hope you find the knife block soon.

Submitted by kelly - February 8, 2013 - 5:23pm

Woot Woot! Dear Hubby found the knife block at the bottom of a half emptied box that had been forgotten about and abandoned in the back of a closet. I am enjoying my sharp knives and being able to cut things again :)
Submitted by corrie anne - January 28, 2013 - 12:20am

Love this breakfast idea!!! Your home looks so cozy!!

Submitted by kelly - February 8, 2013 - 5:24pm

You'll have to take an excursion to the mountains sometime and come visit :)
Submitted by Lindsay @ The Lean Green Bean - January 28, 2013 - 5:40am

these look great Kelly! You know i love my sweet potatoes!

Submitted by Kristi - January 28, 2013 - 12:17pm

I'm on completely no carbs. Do you think you could make this without the biscuits?

Submitted by kelly - February 8, 2013 - 5:24pm

I bet it would work just fine. :)
Submitted by Irene - January 29, 2013 - 3:25pm

Made these last night! Used bacon bits from Hormel, just enough for flavor. Next time I'll for sure use the Pillsbury biscuits as the store brand weren't as "fluffly". I sprayed the muffin tin and learned that if I let them "rest" for about 3-4 minutes they pop out much easier! Cooled them completely and placed two in plastic bags. What a great and wonderful breakfast for on the go! Thanks!! More breakfast ideas are awesome!

Submitted by kelly - February 8, 2013 - 5:26pm

So glad you liked them, Irene :) I've made a third version that I will post next week: Italian Artichoke Biscuit Quiches, that are perfect with a marinara dipping sauce!
Submitted by Chris - February 4, 2013 - 9:43am

I just wanted to thank you again for yet another great recipe! I made this yesterday for my wife and two boys and we loved it. We used thick cut turkey bacon for the meat. My wife does not like cream cheese so we used a tablespoon of plain greek yogurt like you did in you other quiche recipe. It turned out exactly like your pictures.

For our New Year's resolution, my wife and I decided we would quit eating out. The food is not as good (or at least doesn't make you feel very good after about an hour), the portions are too big, there are hardly any vegetables, and don't get me started about how much money it adds up to be by the end of the month! We are a month into this pledge and we are doing great. So since we are spending a lot more time in the kitchen, I look forward to trying many more of your recipes.

Take care and keep 'em coming! :-)

Submitted by kelly - February 8, 2013 - 5:20pm

And I couldn't agree more on the whole eating out thing... and as long as you have new recipes and interesting ingredients to use at home, it can actually be kind of fun!
Submitted by Julie - February 19, 2013 - 4:42pm

These look amazing! Do you think I could make a batch on Sunday night and reheat throughout the week? Would I need to freeze them or would they be ok in the fridge?

Submitted by kelly - February 20, 2013 - 4:33pm

I just keep mine in the fridge... by 3 or 4 days, they're all eaten up anyway. I microwave 2 biscuit quiches for 40 seconds and they're a delicious and quick weekday breakfast!
Submitted by Julie - February 26, 2013 - 6:43pm

Thanks! I made these the other day and LOVE THEM! Been munching on 2 each morning for breakfast. Keeps me full & satisfied!

Submitted by Amanda White - February 23, 2013 - 11:26pm

This is really very healthy and easy to make recipe for breakfast. It is difficult to prepare healthy breakfast early morning because of my busy schedule but this one is easy. And I am pretty sure that my kids will love to eat these quiches. Even I can carry these to my work place and enjoy it like snacks. Please post more recipes that my children would love and is also good for their health.

Submitted by Scarlette - February 25, 2013 - 2:03pm

Have you tried this without the Biscuit bottom. I would like to know if it works so I can make it Gluten Free and without the biscuit bottom it would be less carbs. Love your blog, keep up the good work!!!

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