BLT Quiche Sticky Bun Sliders

Hosting brunch? Bring on the sliders! They're filled with breakfast faves like bacon and eggs with a tasty new twist. MORE+ LESS-

By Pillsbury Kitchens

September 11, 2014

Bake-Off® Contest 46, 2013

Castro Valley, California

can Pillsbury™ refrigerated crusty French loaf

1/4

cup apricot preserves

slices packaged precooked bacon, chopped

eggs

tablespoons Crisco® Pure Olive Oil

slices tomato (1 medium tomato)

medium iceberg lettuce leaves, rolled, thinly sliced

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1

Heat oven to 350°F. Spray two 6-cup muffin pans with Crisco® Original No-Stick Cooking Spray. Using serrated knife, cut loaf of dough crosswise into 6 equal pieces. Place cut-side down in muffin cups of 1 pan. Bake 16 to 22 minutes or until golden brown. Brush tops with 1 tablespoon of the preserves. Cool 5 minutes. Set aside.
2

Evenly divide bacon among remaining 6 muffin cups. In medium bowl, beat eggs and 1 tablespoon of the olive oil with fork until blended. Pour mixture evenly over bacon. Bake 12 to 15 minutes or until eggs are set. Remove from oven. Set aside; keep warm.
3

Meanwhile, in small bowl, mix remaining 3 tablespoons preserves, remaining 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper with fork until blended.
4

Cut buns in half horizontally. Spread cut sides of each bun with preserves mixture. Place quiches, bottom sides up, on bottoms of buns. Top with tomato, lettuce and tops of buns.