easy cheese bacon & egg biscuits

I had meant to get ahead on blog posts and schedule several posts during the summer so I’d be prepared for school starting back up again…but so far that’s not happening! The week after finals, I immediately started my internship. I work at Populous, a sport architecture firm as a marketing intern. I just finished my journalism capstone course doing a semester-long strategic campaign on college football (could anything be more fitting for me) with Populous, then I was lucky enough to be chosen for their summer internship. I’m loving it and can’t believe I only have a month left before I go back to school for my other job with the football team.

I work 8-6 Monday through Thursday and 8-12 on Fridays. I love the summer Fridays concept, but the 8-6 days can be pretty long, especially when I have to leave by 7:20 to beat the traffic. When I’m running around in the morning making breakfast, I want something that can keep me energized until lunch. However, I also cherish my sleep and try not to wake up too early if I don’t have to.

A great solution to this dilemma are these egg muffins. It’s a biscuit, scrambled egg and cheese all in one easy breakfast. I’ll make these over the weekend, then refrigerate a bunch and just reheat them in the mornings.

Ingredients:

• 3 eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup shredded cheddar cheese
• crumbled bacon (about 4-5 strips)
• 1 can refrigerated biscuits (10 count)
• Chopped vegetables (optional, I added spinach)

Instructions:

1. Preheat oven to 350 degrees (F).
2. Place eggs, milk, salt and pepper into a mixing bowl.
3. Whisk to combine.
4. Press each biscuit round into 10 regular-sized muffin cups that have been liberally sprayed with cooking spray.
5. Bake for 6 minutes, then remove them from the oven.
6. Use the end of a thick wooden spoon (or your fingers) to press the middle of the biscuits in so there’s room for the egg mixture.
7. Pour the egg mixture into each partially baked biscuit.
8. Top evenly with crumbled bacon and cheddar cheese. (You can add other toppings here if desired, tomato/spinach would be good as well!)
9. Bake for 13 minutes or until eggs are set.
10. Remove from oven and let cool in pan, then remove from pan and place in a large plastic bag or plastic container.

For eating:

Just reheat each cup for about 1-2 minutes each. They’re really easy to eat on the go!

Hope you enjoy!

xo, Hannah