We were so blessed when we arrived home from the hospital with our new baby to a fridge, pantry and freezer full of food from friends and family. Our favorites were the ones we could stick in the freezer - particularly because we received so much at the beginning. We had enchiladas, salads, brownies, cookies, garlic bread and so many other wonderful things. Bill and I decided we definitely wanted to "pay it forward" and do this for another family one day.
One favorite I knew I wanted to make myself were these little breakfast muffins from Jessica. We kept them in the freezer and just microwaved one or two when we got hungry. I remember enjoying them one early morning when my mother-in-law spent the night and I was still having severe insomnia. Francie and I had a nice 3 a.m. breakfast, thanks to Ms. Jessica. Here is the recipe, courtesy of Jessica and Cooking During Stolen Moments. PS: I think Jess used sausage and they were quite tasty!
Bacon, Cheese & Egg Biscuit Cups
For Biscuit Dough:
2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1 T. sugar
1/2 c. butter, cut into small pieces
1/2 c. milk
1 egg, slightly beaten
In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.
3 oz. cream cheese
1/2 c. milk
1 lb. bacon, cooked and crumbled (or sausage)
1 1/2 c. shredded cheddar cheese
To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you’d like to add
Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.
Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.
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