Turkey, Egg and Cheese Muffins

I made something like this a couple of times for the kids for breakfast, but with school starting tomorrow, and K's bus coming at 6:40am, I knew we needed something pre made that we can just pop in the microwave to cut the normal cereal routine. I decided to cut the amount of biscuits in half and double the eggs so the kids get more protein. I also didn't have any thawed bacon so I used just lunch meat-- turkey today. We used 10 biscuits in 20 muffin cups and 9 eggs.

I got the recipe for this one here.

10 Pillsbury Biscuits
10 pieces of bacon, cooked crispy (or lunch meat, ham/sausage, etc)
4 eggs
3 Tablespoons milk
Pinches of kosher salt and fresh cracked black pepper
1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Spray 10 muffin cups with cooking spray. (don't forget this step!)

2. Cut each of the biscuits into 8 pieces each, spreading them among 10 muffin cups. Lightly sprinkle the biscuit pieces with salt and pepper.

2. Crumble one slice of bacon over each biscuit-filled muffin cup.

3. Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 25-30 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Eat after a few minutes of cooling, or cool completely, store in airtight container and reheat in a toaster oven.

10 servings

Back to school, back to school...