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Some people ask how I come up with these recipes. Well, I don’t always come up with these recipes. Sometimes I cook old school, straight out of a cookbook. Crazy, I know. This western-style biscuit crust quiche is another recipe is in the keep column from the Big Book of Home Cooking.
Western-Style Biscuit Crust Quiche
This recipe was easy to make thanks to my Pampered Chef Micro cooker too. I cooked the ground pork with breakfast sausage seasoning, onions, and peppers all together in the micro-cooker. Feel free to just buy breakfast sausage, but since we get our 4-H pigs butchered, we have lots of ground pork in the freezer.
While the meat and veggies were cooking, I spread the biscuits out in a 13 x 9 pan. I didn’t have a 12 oz tube so I add used two 7.5 oz cans. Mix the eggs and cheese in with the meat. Stir in the salt and pepper along with some tabasco.
Once it is all combined, spread the mixture over the biscuits. The quiche baked for 30 minutes at 350 degrees.
It was fantastic. The kids didn’t even mind some red peppers. I shouldn’t say kids, Boo didn’t even mind he had some peppers in his eggs.
Western-Style Biscuit Crust Quiche
When you are feeding a hungry breakfast bunch, this hearty western-style biscuit crust quiche recipe is sure to fill everyone up.
Print RateServings: 8
Ingredients
- 12- oz. tube of refrigerated biscuits
- 1 pound package of pork sausage
- 1/2 cup of bell pepper chopped
- 1/2 cup onion chopped
- 6 eggs beaten
- 2 cups of shredded cheddar cheese
- salt and pepper to taste
- Tabasco to taste optional
Instructions
- Arrange biscuits in an ungreased 13"x9" baking pan.
- Brown sausage along with the bell peppers and onions. Drain grease and transfer to a bowl.
- In the bowl add eggs, cheese, salt and pepper, and Tabasco to the meat and mix to combine.
- Bake at 350 degrees for 30 minutes.
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A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.
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HI,
I shared my beautiful brisket with natural gravy — however the picture would not go through…
Yum! Makes my two egs with some muchrooms look a bit lacking this morning 😉
I have shared Buffalo Hot Wings. Thank you for hosting!
I just wanted to tell you how good your quiche looks. I found my way hereby chance, but your recipe convinced me to tead on. I'm so glad I did that. You have some wonderful recipes to share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary
Hi Leah,
Your Quiche look delicious! I am sharing my Pasilla Garlic Shrimp today. Thanks you for hosting and have a great week!
Miz Helen
OH YUM!
Thanks for stopping by! Your quiche looks great! Nice and easy. 🙂
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Excellent!! Cut the recipe in half which made 4 servings. Used a 9×9 baking dish, 4 Grands refrigerated buttermilk biscuits and all other listed ingredients. Flattened the biscuits to fit the bottom of the dish I would definitely make again.