Breakfast Muffins

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.