If you are like me, the last thing you want to do this summer is slave away in a hot kitchen. While for us, summer means a break from the regular hussle, it does still come with its own form of busy.
These bacon, egg, and cheese breakfast muffins are delicious, cheap, healthy, fast and easy (basically everything I hope for in a meal.) I make a double batch, wrap them in plastic wrap and toss in the freezer for an easy quick "grab and go" microwave friendly breakfast.
Ingredients:
makes 6 large muffins:
3 eggs
1/2 cup of cheddar cheese
1/4 cup of milk
6 pieces of your bacon of choice cooked (you can substitute sausage, ham or other meats as well) I used Turkey bacon
veggies of your choice (I like bell peppers, tomatoes, or jalapenos )
1 can of biscuits un cooked
Combine the eggs, cheddar cheese, milk, and veggies in a mixing bowl. With a fork, (or whisk if you're a real cook....unlike me lol) beat the mixture until everything is pretty well mixed.
Spray the bottom of a cupcake pan with no stick spray, then line each with a flattened piece of the biscuit dough. (to lessen the amount of bread in ours, I tear the biscuits into pieces and use half a biscuit per muffin hole..I just drop the pieces in. This will mean your muffins are mostly eggs FYI)
Once the biscuits are in the tin, pour the egg mixture on top, filling each slot
POP them in the oven @ 350 for aprox 15 minutes or until you notice the the eggs on top look more solid and not "wet".
I serve mine with a side of salsa and they are kid and husband approved!!
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