World Egg Day is Oct. 14, so in honor of the occasion, I wanted to share a recipe for one of our family’s all-time favorite breakfast dishes: quick and easy egg muffins.
Our friend Yvette baked us a batch of these yummy muffins the week we brought our seventh baby home from the hospital (eighteen years ago last month!) The entire family enjoyed them so much, I asked for the recipe and was surprised to learn how simple they are to make.
We’ve been cooking them regularly ever since. In addition to the great taste, I love the fact this recipe stretches so far: You’ll only need one can of eight flaky-layer style biscuits to make twenty-four muffins.
1 can of flaky-style biscuits
5-6 slices of luncheon meat (we used smoked turkey)
about 1/2 cup grated cheese
picante sauce (optional)
salt & pepper (to taste)
Preheat the oven to 350 degrees. Spray two full-size muffins tins with nonstick cooking spray.
Carefully divide each biscuit into three pieces by separating the layers, then use each piece to line a cup of your muffin tin.
Roll up your luncheon meat and slice into thin strips. Divide the shredded meat evenly between the muffins tins, then add a pinch of shredded cheese on top of the meat.
Beat the eggs. My friend says she can make two dozen of these muffins using only two eggs, but it has always taken me at least four to get the job done. Add a tablespoon or two of picante sauce to the eggs, if desired, then salt and pepper to taste.
Spoon the egg mixture into the muffin tins on top of the cheese. It really doesn’t take much at all, just enough to barely moisten things. I use a soup spoon for this purpose - one scant spoonful into each tin.
Bake at 350 degrees for 12 to 15 minutes or until the tops are golden brown. Serve while they’re still warm with a cold glass of milk or orange juice and some fresh fruit.
I love recipes like this: delicious, filling, and easy to make. You’ll find several more that fit this description in my new book, Sit Down & Eat: Fun Ideas for Making Mealtimes Memorable. It’s available for pre-order through Amazon, but won’t ship until Oct. 21.
Although the release date misses National Cookbook Launch Day by more than a week, it happens to fall on my own dear mother’s 80th birthday. That seems only fitting, as many of the recipes it contains are ones she served throughout my childhood.
Besides, Sit Down & Eat is more than a mere cookbook - it’s a call to reclaim the family dinner hour. Inside, you’ll find ideas for getting kids to eat their veggies, do their chores, and contribute to the conversation; suggestions for setting a pretty table, showing hospitality, and celebrating special occasions; tips for organizing pantry shelves, planning menus, and shopping efficiently; and an eclectic collection of favorite family recipes - everything from comfort foods that have been handed down through generations to healthful vegetarian dishes that delight even the pickiest eaters.
Jennifer Flanders loves sharing meals with her big, happy family. For a peek inside her new book, visit http://bit.ly/sitdownandeat.