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Good Morning Muffins Revisited

snow dayThis 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.

photo-536While 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.

bisquick egg muffinsThe 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.

good morning muffinI 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.

good morning muffinThese 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 placed into a muffin pan (this USA muffin pan is my all-time fave!) and bake at 350º until golden brown. About 20 minutes.

There are affiliate links in this post to products that I believe are beneficial to this recipe.

Comments

  1. All of your pix are wonderful Melanie! I wasn’t a reader of The Coupon Goddess three years ago so this recipe is new to me, thank you! This is a wonderfully simple, hot and tasty (and let’s not forget portable!) breakfast meal for the kids fresh from frolicking in the snow. Perfect timing with the kids on Christmas break and you not having to worry about driving them anywhere. I hope you and your family end this year safely and you have a wonderful, Happy New Year!!

  2. These look fantastic, just the kind of thing I’d make.
    One question: what’s the yield?

  3. Really? You have left over bacon to crumble in your refrigerator? lol! Bacon barely makes it out of the pan before it’s inhaled here, what’s your secret?

  4. Have you doubled or even tripled the recipe? We always go to the mountains in February, and this sound like the perfect pre-snowboarding breakfast for the kids & grandkids. Yes, we deliberately seek out the snow once a year, since we are in the hot southern Arizona desert, but just for a few days. I grew up in Northeast England where it snows a lot. I can do fine without it!

    • How fun for you!!! Yes!! You can double or triple. Just make sure to use a really big bowl and work with multiple muffin pans. Wait for them to cool before freezing. Enjoy!

  5. Melanie N says:

    I made these this morning-perfect for a quick, hot breakfast after staying up late last night! They were delicious! I actually made 2 dozen out of this recipe and they just filled the muffin tin & were the perfect size for my little ones. In case anyone else wonders, I usually have to adjust recipes for high altitude ( I am at about 6000 ft) but this needed no changes!

  6. Looks like I found my weekend recipe to try :) Thanks as always for the yummy yummy food posts :)

  7. KathleenR says:

    Hi Melanie! just wanted to write that I made these over the weekend during an ice storm in our Ohio weather! They were great! kids loved them (two girls, 7 and 9 – so I always like to see/hear the pictures/stories of your girls!)! Only issue I had was that they didn’t come out of the papers well when they were still warm from the oven, so we had to use forks. Once cooled, they peeled from the papers fine. It looks like you used papers in your photo, so just wondering if I did anything wrong. :)

  8. Thanks so much for this recipe. I just took them out of the oven and my husband both agree on how good they are.We used bacon, monterey jack and added pepper flakes. I am always looking for foods that are portable to take along on vacation. These will be perfect.
    Thanks again.

  9. I found this recipe via Pinterest a few months ago, and I wanted to send a big thank you!! I’ve made these muffins many times for my busy family, and we all love them! Oh, and I spray the inside of the baking cups with Pam, and I never have issues with the muffins sticking to the paper! Thank you!!

  10. These are absolutely the best; we are enjoying them right now. Found this on Pinterest yesterday and even my kids approve of it. I added turkey bacon, maple syrup and vanilla essence. I baked some in the big muffin tin and some in mini muffin and I can see that the mini muffin ones can also be a big hit appetizers for parties.
    Thank you!

  11. Tiffany says:

    Can they be frozen? We have a large family and I was thinking about stoking up on these

  12. Rachel P says:

    @tiffany — I always make a big batch and freeze half. Just microwave for 30 seconds to warm them up. Great for breakfast on the go!

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  1. [...] I wrote about one of my favorite recipes for busy weekday mornings over on my blog Melanie In The Middle. Good Morning Muffins. All of our [...]

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