Mini Mexican Quiche

Mini Mexican Quiche
Serves 6
Each person will get two mini quiche. These freeze very well if you have any leftovers or if you want to prepare in advance for a busy week day breakfast on the run. Simply bake and then let cool completely before freezing in containers. To reheat remove the foil liner and microwave for 1 1/2 minutes.

12 foil cupcake liners
12 tube buiscuts
1/4 cup minced deli ham
1/4 cup (3) breakfast sausage browned and chopped
1/4 cup (3) slices of cooked bacon crumbled
2 Tablespoons diced green pepper
1/4 cup + 2 Tablespoons chopped cilantro
4 large eggs, beaten
1/4 cup sour cream
pinch salt
6 grinds of fresh black pepper
1/2 cup cheddar cheese or Mexican cheese blend, finely shredded

Directions: Preheat the oven to 350 degrees. Separate and place foil liners on a foil lined jelly roll pan. Chop and place in prep bowls or leave on your cutting board in little piles the ham, sausage, bacon, green pepper, and cilantro. Using a rolling pin flatten the biscuits and then press into the liners letting some of the dough fall over the top edge.  Sprinkle your chopped toppings evenly amongst the cups. In a medium size mixing bowl, beat the eggs, sour cream, salt and pepper.  Pour into cups covering the toppings. Top each cup with a pinch of cheese.  Bake quiche for 20-25 minutes until a tooth pick inserted comes out clean.  Let cool for 3 minutes and serve topping the quiche with fresh cilantro. Have some hot sauce available for your guest who like it spicy!