Note: Once a week I share a popular post from the archives. This post was originally published in June 2012.
During the summer months it seems that I need to have more snacky type food on hand. My boys just seem so much more hungry. Also, when they go mow and especially since Christian is now working full time a local book store they just want something quick to take with them. My secret weapon? Filling my freezer with muffins.
For whatever reason my kids will eat muffins rather than quick bread made with the exact same recipe. Something about having to actually get out a knife and work to cut off a slice of the bread is just too much. They’d rather have muffins.
I was so very excited when a friend told me about her family’s egg muffin recipe, which they call “bisquitos”, you know kind of like taquitos only with biscuits.
This is more of a process than a recipe but here’s the gist of it:
a can of refrigerated biscuit dough – not the flaky kind or the huge kind (or you can use your own biscuit recipe or even sourdough biscuit recipe)
a dozen eggs
cooked meat (sausage, bacon, ham, whatever) use however much you usually use for a dozen eggs
about a cup of grated cheese (we use cheddar feel free to use whatever your family likes)
- Cook meat – if it needs it – and let it cool a bit
- Make biscuit dough if not using canned biscuits
- Crack eggs and put them in a large bowl and beat them
- Add meat to eggs
- Add cheese to eggs
- Spray muffin tins
- Tear biscuits into fourths and line each muffin spot with the dough – press it down and up the sides a bit (this may take some trial and error for how much homemade dough your tins need)
- Put about 1/4 cup of the egg mixture on top of each biscuit
- Bake at 350 degrees for about 15 minutes – just until the top is lightly browned and the eggs are cooked
What are some of your ideas for keeping the kids fed during the summer?
This post is linked to Tasty Tuesday