Atempted Breakfast

So, it's been pretty quiet in my kitchen this week.  I've been busy and tired, and I haven't done much cooking.  That's all about to change, though, because if all goes as planned, there will be mushroom ravioli for Sunday dinner.  Plus, I got my latest Cook's Illustrated yesterday, and was very inspired.  So stay tuned for all that.

Last weekend, my mom and dad and Jeff and Scout came over for breakfast to celebrate my dad's birthday.  We decided to make something new, and tried these breakfast biscuit muffin things I had seen on another blog.  They were really easy to make, and weren't terrible.  They were just kinda boring.  They needed something.  My mom said gravy.  You can't go wrong with gravy.  So, if I make these again, I will probably use a different kind of biscuit ( I used Pillsbury Grands), plus make some gravy to go with them.  I will put the original recipe below.  Warning:  these will overflow, so put your muffin tin on a cookie sheet to catch the mess.

Bacon, Egg & Cheese Biscuit Muffins
from Cooking with my Kid

Prep Time: 5 mins  Cooking Time: 20 to 25 mins
Ingredients:
1 package biscuit dough (10 biscuits)
3 eggs
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon (we used turkey bacon and veggie bacon)
salt and pepper
Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. (Note: if using veggie bacon do not cook it ahead – simply defrosted it and chopped it up.) Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside. Meanwhile, 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. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.