Ha! Like that name? I thought of it myself!
This breakfast recipe is one of my very favorites … in fact, it’s truly a staple in my home. Why? Because our individual tastes differ so drastically, AND because it seems like we’re rushed in the morning and breakfast sometimes gets missed.
What do you need? Whatever you LIKE!
1 can of ready to bake crescent rolls or biscuits … OR your own homemade biscuit dough (enough for 12)
a splash of milk
sprinkles of cheese
any filler ingredients …
Preheat oven to 350. In a 12-count muffin pan, place one uncooked biscuit or crescent roll. Spread the dough around the edges of the muffin cup to form a dough-bowl. Inside the dough, place whatever ingredients you enjoy with your eggs (see suggestions below). Whisk together 3 eggs and a splash of milk. Pour the eggs into each biscuit cup about 3/4 full. Sprinkle (or douse!) your eggs with cheese! Place in oven for 20-25 minute OR until your eggs are thoroughly cooked. Let cool and enjoy your individual biscuits!
In one batch of egg-my-muffins, we make 3 different “flavors”. Some filler ingredient suggestions include …