Shani's Stuffed Breakfast Biscuits (repost)

Each muffin is made of egg, scallions, red bell peppers, red onion, mushrooms, spinach, 2% milk fat Mexican cheese and turkey bacon

Last week I posted the recipe for my egg muffins which I love! But my son didn’t like them so much. I’m not sure why when he never tasted them but he wasn’t feeling so, I decided to dress it up a little better for him. My daughter isn’t quite as picky but they both loved these biscuits!

Makes 6

Ingredients

4 whole eggs or 8 egg whites
¼ cup of red onions, chopped
¼ cup of red bell peppers, chopped
¼ cup of mushrooms, chopped
¼ cup of scallions (green onions), chopped
¼ cup of spinach, chopped
¼ cup of cheese, shredded
2 slices of cooked turkey bacon
1 pack of 8 biscuits (You will only end up using 6 biscuits per pan.)

Directions

Preheat oven to 375 degrees.

Cook your turkey bacon and let cool.

Roll out your biscuits until they are flat and round (about 5 inches)

Whisk the eggs in a bowl (do not add water or milk)

In a separate bowl mix your veggies together so they will be well proportioned in the muffin tins.

Spray your muffin pan, put your biscuits in each tin, then fill each tin half way with your veggies then add cheese to each one. Using an ice scream scoop or small ladle, pour 3 scoops of egg into each tin. Chop you bacon into pieces and sprinkle on top of each muffin.

Bake on 375 degrees for 20 minutes or until golden brown.

Allow to cool for 25-30 minutes before putting them in the baggies. Store in the fridge not the freezer.

They only take about 30 seconds to warm up in the morning :-)

*You can also make a turkey sausage gravy to pour on top.

And…It Is What It Is!