These were tasty and they really are “quick.”
Quick Quiche Cups
1/2 c. whipped reduced fat cream cheese
1/2 cup light sour cream
2 eggs, lightly beaten
1/2 cup cheese, reduced fat, shredded
2 bacon strips, cooked and crumbled
2 tablespoons finely chopped sweet red pepper
1/4 teaspoon dried oregano
1 (10 ounce) can refrigerated biscuits
In a mixing bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-inch circles. Press each into the bottom and sides of a greased muffin cup. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. Bake at 375 degrees F 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.
Yield: 10 servings. Per serving= 125 Calories; 5g Fat (35.5% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.