This morning we woke up to the first snow of the season. And while it wasn’t a tremendous amount of snow, it was enough for the girls to wake me up at 8am to help them with their snowsuits.
While they were outside trying to get a few rides on the sled before the snow melts, I got busy whipping up breakfast. I figured they might be a little hungry and craving something hot after pelting each other with snow balls.
The recipe I’m going to share with you today is one that I shared three years ago on The Coupon Goddess. At the time my photography was pretty much lacking in every way and I didn’t really do the muffins justice.
So, I thought I’d make them again and share the recipe with those of you who haven’t seen them before.
I love that this recipe is easy to make and utilizes leftovers in the fridge. It has a base of Bisquick and scrambled eggs, but then you get to add whatever odds and ends you have in your fridge.
Bacon, ham, peppers, salsa and all of those cheese bits that are hiding in the corners. Whatever you’ve got, toss it into the mix.
For these muffins I kept it pretty simple. Crumbled bacon and Swiss cheese mixed together with the Bisquick and scrambled eggs. A fast, hot breakfast that’s just perfect for kids riding sleds. Kids love portable food.
These also freeze beautifully. Make a few dozen and thrown them into a freezer bag. After a quick trip in the microwave, you’ve got the perfect breakfast for those hectic weekday mornings!
Good Morning Muffins
3 cups Bisquick
8 eggs, scrambled (don’t over cook them because they will cook some more in the muffins)
1 1/2 cups plus 2 Tbsp milk
4 oz cheese (whatever you have that’s looking like it will expire soon)
and any add ins like ham, bacon, veggies, etc.
Mix Bisquick and milk in a large bowl. Add eggs and add ins. Fold together just until eggs are coated with Bisquick mixture.
Scoop into muffin cups and bake at 350º until golden brown. About 20 minutes.