Egg Muffins (makes 24)
1 can of flaky biscuits (8 biscuits)
6 eggs, beaten
1/2 c. milk
1/4 c. bacon pieces or chopped ham (bacon is better)
1/4 c. shredded cheddar
Preheat oven to 400. Spray muffin tin or cups with olive oil or nonstick spray. Separate each biscuit into 3 layers and flatten each layer like a pancake. Lay each pancake in a muffin tin, these will be the crust. Sprinkle in a few pieces of bacon or ham. Combine eggs and milk in a glass measuring cup with spout. Pour egg mixture into muffin tins. Top with cheese. Bake for 20 minutes.
|These little silicon muffin cups are so cute and easy. This kids love them and I love that they wash up nice, nothing sticks to them and they don't take up much space in the cupboard.|
This is a recipe straight out of the Betty Crocker Cookbook I got for a wedding gift. Once in a while, Betty gets it right, especially with the baking recipes. I still use the chocolate chip cookie, banana bread, apple pie and apple crisp recipes from this cookbook as well. The cookbook has spent so much time on my counter the pages are stuck together and some are missing. I may have to go on ebay or amazon to find a replacement once of these days...
Banana Chocolate Chip Muffins (12 muffins, but I always double it and freeze some)
3 medium mashed ripe bananas
3 T. vegetable oil
1 large egg
1/3 c. sugar
2 c. Bisquick
1/2 c. chocolate chips
Heat oven to 400. Grease bottoms of muffin cups. Beat bananas, oil, egg, and sugar until blended. Stir in Bisquick, then chocolate chips until moistened. Divide evenly between muffin cups. Bake about 15 minutes until golden brown.
Combined, these two recipes made a great start to the weekend. I honestly wish I had the time and energy to bake like this all the time. I'll have to settle for getting my fix on weekends and making double batches to get me through the week.