These breakfast cups are the perfect recipe for a day like Memorial Day. They make any lazy, holiday morning breakfast wonderful. These were brought to the school I work at by I very sweet mother and I instantly fell in love with them. You see, I do not like eggs and almost every breakfast/brunch recipe I come across is mostly egg with a few other ingredients. This recipe however is mostly other yummy ingredients with a tad bit of egg to hold it all together. Enjoy!
Southwestern Breakfast Cups
Recipe Notes
The filling mixture for this recipe can be made 2-3 days before and stored in the refrigerator overnight. This makes the morning preparation even quicker. Also, I have always had alot of the filling leftover so if you are making this for a big group, you can buy a couple more can of biscuits without having to double the filling. You can also half the filling and have enough for about 15-20 biscuits.
Ingredients
2 to 3 cans buttermilk biscuits
1 small can diced green chilies, drained
1 small can diced black olives, drained
8 oz. cream cheese, softened
2 cups finely chopped ham
1/2 cup diced onion
3 to 4 cups shredded sharp cheddar cheese
1 egg
Directions
1. Preheat oven to 350 degrees.
2. Mix everything, except biscuits, in large bowl, set aside.
3. Spray muffin pans with cooking spray.
4. Put 1 biscuit into each cup spreading it up the sides of the cup.
5. Put about 1 heaping tbs of ham mixture on top of each biscuit.
6. Bake 20 minutes or until biscuits begin to brown.
Directions
1. Preheat oven to 350 degrees.
2. Mix everything, except biscuits, in large bowl, set aside.
3. Spray muffin pans with cooking spray.
4. Put 1 biscuit into each cup spreading it up the sides of the cup.
5. Put about 1 heaping tbs of ham mixture on top of each biscuit.
6. Bake 20 minutes or until biscuits begin to brown.
7. Serve immediately.
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