I love breakfast for dinner or just lounging about Sunday morning until brunch and having a fancy Sunday brunch around 10. French toast, omelettes, pancakes and waffles are all regulars on weekends for us. This one is made with bacon, egg and cheese and top it off with biscuit dough. It has to be good, right? It’s like a McMuffin, but not gross! These are going to be a great breakfast, I can feel it. And, once they’re made, so easy to pull out of the fridge and serve to the toddler (and myself). I found this at StolenMomentsCooking, she has an awesome recipe index. Here’s the vegetarian version.
2 ½ tsp. baking powder
½ tsp. salt
1 Tbsp. sugar
½ C butter, melted
½ C milk
1 egg, lightly beaten
3 oz. cream cheese
1 C milk
1 box (about 1 lb. equivalent) vegetarian bacon (I use Morningstar Farms), cooked and crumbled
1 ½ C shredded cheddar cheese (I used Mexican cheese blend)
to taste: hot sauce, garlic powder, onion powder, bacon salt
Make the filling. Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.
Assemble the cups using about 2 Tbsp. of biscuit dough at a time, press into the bottom and about three quarters of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
TIP: save time by using store-bought biscuit dough or Bisquick instead of the homemade crust dough.
Yum. These are really good. Nice and fluffy with just the right ratio of eggy filling to biscuit cup. And, shh…I completely forgot the milk after being distracted by the babies. It was still fluffy! The fake bacon is an acquired taste. So, if you know you don’t like it or think you won’t, try “sausage” instead. I think it would be great that way, too.
Do you do breakfast for dinner or Sunday brunch? What’s your favorite?
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