My kids love muffins. Blueberry, oatmeal or bacon and eggs it doesn't matter, they love them all.
That's right—I said bacon and eggs because if it comes from a muffin tin and fits in their hands it's a muffin and they love it. Seriously, if I could find a way to make a roast beef dinner in the shape of a muffin they would eat it.
These breakfast muffins are packed with all the things you wish your kids would eat before you rush them out the door for school, extracurriculars, or a rushed trip for whatever you forgot to do yesterday. Best of all, they are dense enough that if you throw them in a tupperware container they won't crumble too badly in your backseat.
I also expect these would freeze very well and re-heat quickly in the mornings, but to be honest, we wouldn't know because they never last that long in our house.
Start by frying your bacon, patting off the excess oil then cutting into chunks.
Then scramble your eggs (I like to add a little milk to make them fluffy).
Roll out each biscuit until flat.
Top with eggs...
... bacon...
and a 1/2 slice of cheese.
Pull each corner up over toppings and pinch seams until sealed.
Place in greased muffin tins (I sprayed with non-stick cooking spray) seam side down and brush with egg wash.
Top with pepper to taste.
Bake at 375F for 13-15 minutes.
Let cool on baking rack and enjoy!
Ingredients
1 package of Pillsbury Biscuits (10 biscuits)
5 slices of bacon (cooked and cut into pieces)
4 eggs scrambled
5 cheese slices
1 egg yolk
1 tbsp. water
Pepper to taste
Preheat oven to 375F. Using a rolling pin or your hands flatten each biscuit. Top each biscuit with a spoonful of egg, a spoonful of bacon and 1/2 slice of cheese. Pull up on each corner to form into a ball, pressing together at the seam. Place in greased muffin tins. Lightly whisk water into egg yolk and brush over each muffin. Top with pepper to taste. Bake for 13-15 minutes. Let cool on baking rack and serve warm.
Yield: 10 Muffins (so you might want to double the recipe!)
If you like these muffins, check my recipe for the most delicious and incredibly easy Healthy Breakfast Cookies.
Want more egg-cellent egg recipes that can be whipped up quickly? You'll find more here.
With three kids and a full-time job I do a lot of rushing around and some days you just can't avoid drive-thru meals. Other days I take it on as a personal challenge to come up with recipes that are faster than ordering and waiting in the drive-thru line (especially when they get your order wrong and you have to run in or drive-thru all over again).
These mini pizzas are one of those "recipes" though I hesitate to even call this a recipe because it's just so easy. So easy in fact that while the oven is heating up I get my kids to make their own pizzas.
They think they're cooking and I get a whole two minutes without hearing "I'm hungry is dinner ready yet?" It's a win-win for everyone.
My kids prefer their pizzas plain which means with no toppings except for sauce and cheese but feel free to add whatever toppings you like.
Using thin hamburger buns, available in your grocery store bread aisle, just toast.
Spread with pizza sauce.
Add cheese.
Broil.
Slice.
Serve.
Like I said, it's hard to even call this a recipe.
Ingredients
3 thin hamburger buns (white or whole wheat)
1 can pizza sauce
2 cups shredded cheese
Pre-heat oven broiler.
Toast each half of the bun for 1-2 minutes (depending on strength of your toaster—you want them lightly toasted).
Spread each toasted bun half with pizza sauce.
Sprinkle with cheese and add toppings.
Place on baking sheet (I cover mine with tinfoil for easy clean up) and broil for 3-5 minutes (until cheese is melted and sauce is bubbly).
Slice and serve.
Yield: 6 mini pizzas.
PS: If you're looking for other super easy meal ideas check out my Three Ingredient Chicken Crockpot Tacos and my Inside-Out Cheeseburgers.
Remember the Rice Krispies squares commercial where the mom is in the kitchen reading a novel, and when she’s finished reading she splashes flour on her face, puts on an exhausted look, and comes out of the kitchen with a plate of Rice Krispies Squares, making it seem like she's been slaving away over a hot stove? No? You mean, I'm really that old? Okay, I digress.
Let's just pretend that you do remember the commercial, and know that making Rice Krispies Squares is just not that hard (fyi: neither are the Rice Krispies Mini Cupcakes my kids love). Well, this recipe is even easier! In fact, if it wasn't for the chopping of a few toppings, and the never-easy opening of a jar of salsa, I would argue that you couldn't even call this making dinner.
Yes, it's that easy!
So easy. I pinky swear it's in my crockpot waiting for me at home right now, even though I had to leave my house by 7:00am this morning for a meeting.
All you do is throw your ingredients into the crockpot and stir.
Cook, then shred.
Serve.
Like I said—that easy!
Ingredients:
1 650ml. jar salsa (any type you like!)
1 package Taco or Fajita seasoning (I prefer the low sodium kind)
4 chicken breasts (I use frozen, because who can remember to defrost the night before?)
Spray crockpot with non-stick spray.
Add salsa and seasoning, and stir.
Add chicken and stir until coated completely.
Cook on low for 8 hours (I have one of those crockpots that automatically turns to "warm" when the time runs out. When I set it in the morning, the chicken will easily sit, after cooking, at "warm" for 2 to 3 hours and is still moist when I get home!)
Using two forks, shred the chicken, put into a serving bowl, and serve with taco shells and all of your favourite toppings. Then remember to dust yourself with a little flour and tell your family that you’re too exhausted from making dinner to even consider doing the dishes!
Note: for an extra hit of veggies, add chopped peppers and celery to the top of the chicken before cooking.
PS: Looking for another super easy crockpot recipe? Check out my company-worthy Crockpot Roast Beef Dinner.
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