Along with most Seattle-ites, he has a long commute, so these are a great portable breakfast treat. They are also very versatile. You can change up the meats, increase or decrease the veggies, add or subtract cheese, use egg whites, or a milk substitute. If you need help tweaking the recipe, just let me know.
Savory Breakfast Muffins
Muffin tins, greased (enough for 16 muffins)
1-8 count can of refrigerated biscuit dough (I use store brand to save money, but no matter the brand, choose the GRAND or biggest size).
8 strips bacon, cooked (I usually do this in the oven - 400 degrees at 15 or so minutes, until crispy). Crumble into pieces.
8 sausage links, cooked (any variety, brand, meat, etc.) - I use the microwave type, so 2 minutes in micro until done. Chop into small pieces.
1 TBS Butter, margarine, or vegetable oil.
Mixed veggies, diced 1 1/2 cup (that you would like in an omelette: onions, peppers, tomatoes, mushrooms, etc.).
1/4 cup milk
1/2 cup sour cream
1 cup shredded cheddar (or whatever variety you prefer ) cheese
In a saute pan, melt the butter, margarine, or heat the oil and saute the onions until soft and brown.
Add any other veggies that you would like (if using peppers, add to onions at start, other veggies need less time). Cook until tender.
While veggies are sauteing, in a medium mixing bowl, combine eggs, sour cream, and milk until well blended (think scrambled eggs).
Take the biscuit dough and separate each biscuit from tube. With a sharp knife, cut each biscuit in half.
On a well-floured surface, take each half and roll until 1/8 inch thin (dust the rolling pin with flour to make this part easier).
Place each piece of rolled dough in a muffin tin, pressing down so edges of dough come out over the outside of tin. Leave these flaps out, arranging each circle of dough so the edges don't overlap.
Place an equal amount of sauteed meat and veggies in each muffin tin (on top of dough). Top with a sprinkle of shredded cheese.
After all meat, veggie, and cheese mixture has been placed in each muffin cup, add the egg mixture until it is has been evenly distributed among all 16 cups (about 3/4 muffin cup filled).
Take edges of dough up and twist together, making a "bag" or "pouch". The egg mixture will ooze out of this, that's okay. It doesn't have to look pretty, either.
Bake at 350 for 25 minutes or until dough is browned and egg mixture "set."
Allow to cool in pan for about ten minutes, then remove from pan and serve warm or allow to cool and then freeze.
These freeze really well. I usually freeze them in sandwich bags of two, since one isn't quite enough for a serving.
When you are ready to eat, put them in the microwave for 1 minute, flip the bag over and microwave for another 30 seconds to a minute until warmed.
M likes a splash of hot sauce on his, I like some salsa, but they are good just plain. They are easy to eat on the go or make a nice side to a breakfast at home. I am not a huge egg fan and these are still very tasty.