It’s back to school time! That translates to: hurry with your homework, so we aren’t late for scouts, orchestra, school meetings, OT appointments, soccer, and wait, DINNER! I love sitting down to eat as a family, but sometimes that’s just not possible. It times like those that I love the egg biscuits!
I’ve even tossed one out the door at a child who “didn’t have time to eat!”
The egg biscuit is a complete package, so I still feel good when that is their only dinner. Plus, they taste darn good! We’ll also have them for breakfast when we have company, because they look like a lot of effort happened, when actually, it’s pretty easy! It’s also easily doubled for more people!
This is another wonderful recipe that is easily adaptable to peoples tastes. My daughter doesn’t want meat, my husband wants everything plus salsa, and the baby likes extra cheese. Done in seconds!
Angie’s Egg Biscuits
Yield – 10 servings
Preparation Time – 10 minutes
Cooking Time – 10 -12 minutes
- 1 pkg of biscuit dough (10 ct)
- 5 eggs
- 4 T milk
- 10 thin strips of Velveeta, about 1.5 inches long
- 1/3 cup shredded cheddar
- 1 cup cooked sausage or seasoned hamburger (I used my leftover taco meat!)
- salt & pepper to taste
- Preheat the oven to 400 degrees.
- Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside.
- Roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin.
- Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides.
- Divide the cheeses evenly in each of the biscuit cups, and add the meat and any of your extras (salsa, etc)
- Pour egg mixture in, until 2/3 full. Don’t overfill.
- Bake for 10 to 12 minutes or until biscuits are golden and eggs are set.