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... 

Fabulous French Toast

So I got this new cookbook the other day and this was the first recipe that I just had to try. Brenan finally had a day off so I woke him up with this for breakfast. I only had sandwich bread on hand, but thick bread is a must for this french toast. I also halved the recipe and it still made enough for the two of us (we each had 3 pieces).

French Toast

4 eggs
2/3 cup whole milk
1/3 cup all purpose flour
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
6 slices thick bread (such as Texas toast) -- I found out that this is a MUST
3 tablespoons butter

1. Whisk together eggs, milk, flour, sugar, vanilla, salt, and cinnamon in a large bowl (I use a pie dish because I think it's easier to dip the bread in...)

2. Heat a large cast-iron or nonstick skillet over medium/low heat (don't ignore your heat level, it does need to be at medium-low). When the pan is hot add 1 tablespoon butter. If the butter smokes your pan is too hot.

3. Drop each bread slice into the batter for about 30 seconds per side. Let some of the batter drip off then drop the bread into the buttered pan. Cook each battered bread slice for 90 seconds to 2 minutes per side, or until golden brown. Add more butter to the pan as needed to cook all of the french toast.

*One thing I observed was that the batter seemed to settle in between dippings, so I would recommend re-stirring it each time.

This recipe is supposedly based off of Denny's Fabulous French Toast

Omelets a la Ziploc!

So once upon a time I went with my roommate for the weekend to her house in South Jordan. Saturday morning for breakfast she asked if I wanted omelets. I did, so we went to the kitchen. THEN she shared this amazing trick with me! She told me that her family does this for Christmas morning every year. It's so easy, and the easiest way to make omelets for a group that turn out perfectly every time with everyone getting exactly what they want.

Always looking for something to test on my dinner group, I decided to go for it, and according to my dinner group, it was a huge success.

Here's what you'll need:

I tried making it with off brand freezer bags once-- bad idea. Take my word for it. Get the quart sized Ziploc freezer bags. With the write on places it's perfect to keep everyone's omelet separate.
2-ish eggs per person-- 3 for the big eaters.
and then the fillings:
Diced ham
Bacon
Shredded cheese
Salt and pepper
Onions
Red Peppers
Mushrooms
Green Onions
Pretty much whatever you would put in a regular omelet.
You put all of the ingredients into the ziploc bag-- what ever you want, just seal up the bag and squish it all around.
While you are assembling your omelet in the bag, get a big pot of water boiling. Big enough for all the bags to fit into. (For dinner group I'll put a few big pots on to boil).

Then, just drop the bags into the boiling water. Set a timer for 15 to 20 minutes, and then poof! You have a perfectly formed, tasty, beautiful omelets. Yum!

I served it with orange-mango juice, hash browns, and a parfait (made with homemade granola!).

Look how pretty it is :)

And, check out the pie/cake, a pike, a pake?

Easy: You take a pie, bake it according to directions.

Put 1 3/4 cup cake batter (I used spice) in the bottom of a 9" cake pan. Squish the pie on top of it (you have to be careful for the transfer.)

Cover with more cake batter to cover the whole top.

Bake time on the box on a cookie sheet-- boil over is a definite option.

Frost and look how cool that looks! 

I know you want a bite (even if it is a little blurry).