Kiddo Friendly

I’m hoping to try this one tomorrow morning! I’m excited to watch my 12 mth old daughter try it too. I got this recipe from my daily email I get from allrecipes.com however I did tweak it to my families favorites and a few healtheir things🙂 Scroll down and click on the pics!

UPDATE: Ok no matter how much I felt like poop this morning I still made these because I wanted to have a few breakfasts for the week and it’s a good thing to send my hubby off to work with for breakfast as well……..AND I heard it was great for kiddo’s too so Miss Maddie will be trying them tomorrow morning! They were AWESOME!!! I kind of over stuffed mine and they came up way above the tins and even some of the eggs white dripped out but I think it made it that much better to have them fuller! Remember you can use whatever you’d like for your filling! Another thing I would add is to make sure you grease your cupcake tins!! Remember when we cook cupcakes we usually use the wraps this time we don’t! I’m going to make these Christmas morning for my company I think it makes an awesome brunch item because it’s the perfect serving when your having a few other pickies!!

Breakfast Pies

Ingredients

  • Canadian Bacon cooked and diced (Use your preference on how much)
  • 1/8 cup minced onion
  • Tomatos, Chooped (Use your preference on how much)
  • 1 (12 ounce) can refrigerated biscuit dough
  • 3 egg whites, beaten
  • 3 tbsp of skim milk
  • 1/2 cup shredded Colby-Monterey Jack cheese (2% or low fat!)

Directions

Preheat oven to 400 degrees F.

In a large, deep skillet over medium-high heat, combine bacon, onion and . Cook until bacon is evenly brown. Drain, and set aside.

Separate the dough into 10 individual biscuits. Spray your cooking spray in your tins here! Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute your  mixture (ham, veggies, onion and garlic)  between the cups. Mix together the eggs and milk, and divide between the cups by pouring in the eggs. Sprinkle tops with shredded cheese.

Bake in preheated oven for 18 to 20 minutes, or until filling is set. (Mine were done at 17 min)