MAKE-AHEAD BREAKFAST BITES
This genius recipe is an entire hot breakfast, all ready-to-go in one tasty muffin cup. Eggs, ham and cheese team up in this ultimate morning energy booster.
Provided by Annalise Sandberg
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
- Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
- Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
- Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 200 mg, Fat 1, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 2 g, TransFat 0 g
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