After our pumpkin carving fun died down we all needed to get some sleep, but eventually the dogs decided it was time for us (and our guests eventually) to get up! I wanted to make something tasty but without working too hard and had been wanting to try “breakfast cups” for a while. After some searching for some basic ideas – I ended up using this recipe from All Recipes as my basic blue print.
- 1 package refrigerated biscuits (mine was a package of 10)
- 5 eggs
- bacon (1/2 package?)
- milk (2 T?)
- milk (> 4 oz?)
- cooking spray
This was SUPER easy and got thrown together with total time of less than 30 minutes. Jen (one of my few regular readers who is quite upset that her fiance has not even seen this blog yet) was quite interested in the way this came together & we were all thrilled with the final result. As a side note: I was a nice person and let everyone grab breakfast (myself included) and then snapped the photo – so it has 4 muffins missing, but it was a sacrifice I was willing & happy to make!
Spray some cooking oil in your muffin tin then press the biscuits into the cups (the bigger the “well” the better I think this will work – but mine were basically just flattened out and worked fine. Now get started on the egg part (and pre-heat oven according to the directions on your biscuit tube). I cut up my bacon into small pieces (so I didn’t need to crumble later). I also trimmed off a LOT of fat (less draining later). Once the bacon was cooked and I poured off the extra fat – I poured into my mixed eggs/milk into the pan. The eggs should be cooked about 3/4 of the way, then mix in the chives and cheese. Spoon the mixture (carefully here – it looks like it will not work, but have faith!) on top of the biscuits, put into preheated oven & let it go for about 10 minutes.
It is THAT easy. If there are any left over, I imagine that these would be great frozen and then toasted up on a busy morning. Play around with your favorite omelet mix ins and just have fun!