Ingredients
1 package (3 ounces) cream cheese, softened
2/3 cup sour cream
2 eggs, lightly beaten
1/2 cup shredded Cheddar Cheese (Swiss is also great!)
3 bacon strips, cooked and crumbled
3-4 finely chopped mushrooms
Season to taste
1 tube (10 ounces) refrigerated biscuits
In a mixing bowl, beat cream cheese and sour cream until smooth.
Add eggs; mix well.
Stir in cheese, bacon, mushrooms and seasoning; set aside.
Separate dough into 10 biscuits; flatten into 5-in.circles. (I actually use 2/3 of a biscuit in each tin otherwise the dough over takes the filling!)
Press each into the bottom and up the sides of a greased muffin cup.
Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each.
Bake at 375° for 18-20 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes before removing from tin and serving.
So yummy! We have also used mix -ins like summer squash, tomatoes, zucchini and ham.
(makes 10 +)
