The other day, I saw this recipe for “Quiche Biscuit Cups” at the 5 Dollar Dinners blog. It looked like a good portable breakfast since it is essentially a biscuit attached to an omelette. So, i decided to try it. Sarah was home sick but was feeling surprisingly well by noon, so she got to be my helper.
Since I already have a 100% whole wheat biscuit recipe that I like and it has the same 2 cups flour as her recipe, I decided to make the biscuit base according to mine. I also didn’t have any green onions, but had lots of shallots, so there was another substitution.
I had one criticism of the recipe and I will be adjusting my version below to reflect the change I will make next time because of it. I thought there was way too much biscuit and not enough filling. Instead of being like a quiche where it is a lot of filling with a thin crust, what resulted was more like a biscuit muffin with a thin layer of egg on top.
After a web search were I looked at LOTS of versions of this recipe, apparently, biscuit cups are primarily biscuit with a little filling. But, I didn’t really care for it that way. Also, when the biscuit base rose, it pushed some of my egg out of the muffin tin; another reason to cut the amount of biscuit dough. So, I will be cutting the biscuit part in half and the recipe below reflects that change. Note that the pictures below show it being made with the full 2 cups of flour. So, here is my version:
Puffy Omelette Biscuit Cups
- 1 cup whole wheat pastry flour
- 1.5 tsp aluminum-free baking powder
- 0.5 tsp sea salt
- 1/8 cup real butter (this is 2 Tbsp)
- 3/8 cup buttermilk, or plain whole milk yogurt thinned with milk to buttermilk consistency
- 1 large shallot, finely chopped
- 6 slices nitrate-free bacon, cooked and crumbled
- 7-8 eggs (depending on size)
- 2 Tbsp milk or half & half
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheese
Position a rack in the center of the oven and preheat oven to 375°F. Lightly grease a regular size 12-muffin pan. Scramble together the eggs, milk, salt, and pepper.
Sift the flour, baking powder, and salt into the bowl of your food processor. Pulse for a second to mix them together.
Cut the butter into small pieces about 1/2 inch or so and add to the food processor bowl. Pulse until it is the texture of very small peas Do not over blend as small lumps of fat are what make the biscuits flaky.
Through the downspout of your processor when the lid is on and the processor is running, slowly add the buttermilk. You may not need all of it. Mix with as few pulses as possible until all the dough clumps together and pulls away from the sides of the bowl, slowly adding more buttermilk until all the dry ingredients are incorporated into a dough that is no longer crumbly.
Turn the dough out onto a lightly floured work surface and pat or gently roll it flat about 1/2 inch thick. Fold it in half and pat flat again; this technique helps to build layers that will rise and create the much sought after flakiness. Repeat this twice more, then lightly flour the surface and roll or pat it out to 1/2 inch thick.
Cut the dough into 12 equal pieces. Form each piece into a ball with your hands and then pat into a flat disk. Put one of these disks in each hole in your muffin tin, conforming it to the sides and bottom.
On top of the biscuit base in each hole, put 1/12 of the shallots, bacon, egg mixture, and sprinkle with shredded cheese.
Place the muffin tin in the pre-heated oven and bake for 20-25 minutes. Remove from oven and let cool for about 3 minutes to make it easier to get them out. Remove, plate, and enjoy.
If you want to amp up the nutrition, you can add whatever veggies you like, spinach, peppers, broccoli, etc. You can also freeze these and then microwave them for a fast breakfast.