1 tube of large size, flaky biscuits
3 eggs
2-3 tbls heavy cream
1-2 strips of bacon, cooked and cut into 1/2" pieces
sharp cheddar cheese
salt and pepper
Preheat the oven to 375. Prep a muffin tin by spraying it with nonstick spray (or rub it down with butter). Open the biscuits and and separate each biscuit horizontally into two rounds. Gently pull or roll them until they are big enough to line the tin to the top and press them firmly into the muffin tin. Whisk together the eggs, salt, pepper and cream. Fill each cup about 3/4 of the way with the egg mixture and top with cheese and some bacon. Cook for 10-15 minutes, until the eggs are cooked all the way. If the biscuits start to get too brown around the edges cover the pan with foil.
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Ok, I wasn't going to make these quite so soon but I really couldn't help myself. I was thinking about it all night last night and when I got up today it just had to happen. I had some concerns, mainly how the timing of egg vs biscuit would work, but it all turned out fine. In fact, more than fine. Phenomenal. As in "I'll give you my car if I can have the last one" kind of good. I ate six of them in about two seconds and still wanted more. But, I had to save the rest for my girlfriend or else she would harm me. And besides, those ones didn't have cheese, so they'll only be spectacular instead of phenomenal. This version is very simple, but you could put anything in the egg, provided you diced it small enough. Anything you would eat in an omelet would be awesome. But less talk, more rock.
First I cooked some bacon.
I believe my feelings on bacon are fairly well known to anyone who reads my blog. Then I cracked three eggs into a bowl and added some heavy cream, salt and pepper.
I had wanted to use milk, but we didn't have any. Tragic, isn't it? Mixed that up well and moved on to the biscuits.
These are the ones I used.
You can use any brand you like, but they need to be flaky and large. I'm sure you could use homemade too, but part of the thrill of these is the ease. Plus homemade aren't quite as pliable as the tubes of goo are. Now, if they aren't flaky you can't pull them in half horizontally like this.
Which is important, if you don't do that then the cups will be too thick. You should also use two hands, it makes it much easier. Now you just pull them, a bit like pizza dough, till they are big enough to fill the muffin tins all the way to the top. It takes two hands and my girlfriend wasn't home, so I don't have pictures of that I'm afraid. You also want to be careful not to rip the dough, holes in the cups let the filling ooze out. Then you just fill the muffin tins. Like this.
Press them in pretty firmly, don't be shy. It's pretty hard to hurt tube biscuits.
Then you fill each one about three quarters of the way with the egg mixture.
It took about one and a half tablespoons, I think.
I would also like to point out that I guessed at how many eggs I would need and it came out exactly right. Score. Then you just put a little cheese on top
and some bacon.
I like sharp cheddar with eggs, but you could use whatever you like. It's all good. Then it was into the oven for ten minutes. I pulled them out and the egg hadn't finished cooking, but the cups were already pretty brown. So I loosely covered them with foil and popped them back in for another couple minutes. Then they were done.
There was a little overflow, I think from when I covered them and stuck my thumb in one.
But whatever. Here's a cross section, for those who like that kind of thing.
So like I said, they were amazing.
I would make them over and over.
Next time I'm going to put some finely diced peppers and onions in, like a Western omelet. What would you put in them?
So my brother calls me up the other day and says "Hey, I'm making mini quiches, want to come take pictures?" To which I responded "Of course!"
He was making them lightish, so we have a couple eggs, but also some egg substitute, half and half, a little milk, Gruyere and Parmesan. First he prepped and roasted the leeks and asparagus. 
These leeks were extra sandy and wound up coming apart when he washed them, but it worked out fine in the end. 
Then it was just grating the cheese, 
whipping up the egg mixture 
and prepping the phyllo. 
He made little cups of the dough in muffin tins, 
filled them with the veggies and cheese 
and then the egg mixture. 
Then he cooked them up. 
A little spillage, but that's no big deal. There was a minor issue getting them out of the tin (and into, but that's phyllo for you), but nothing a little perseverance couldn't fix. Again, no big deal. But the bottom line, how did they taste? They were fantastic, you couldn't tell they weren't full fat. Plus they reheat well, which makes them perfect for a quick breakfast or snack.
