Breakfast Muffins — oh YEAH!

Breakfast Muffin

Bisquick + eggs + sausage + cheese + scallions + mushrooms. AMAZING.

Delicious? Simple to make? Transportable in a napkin?

Yes, yes, and OH YES!

You don’t need pictures to know how to make this. It’s THAT easy.

1. Set your oven to 350

2. Take 4 eggs and crack them into a bowl.

3. Add 1 cup of Bisquick.

4. Add 1/3- 1/4 cup of half & half (or milk, cream, whatever you have)

That’s the basic recipe. Now you start riffing by adding what you like. Mine was pretty darned good so I’ll share my concoction.

I took a few (6) sausage links and cooked them in my frying pan until they were no longer frozen and a little browned. (I used the vegan option as my daughter, Jules won’t touch pork anymore!) When they were done, I chopped them up into little pieces and added them to my batter.

Next, I put a little swirl of EVOO into that pan and added some chopped oyster mushrooms & scallions. Lately, I am in love with oyster mushrooms as they have that meaty, mushroomy flavor that white buttons don’t ever have. But I would eat any mushroom that crossed my path!

I grated about 1/4-1/2 cup of cheddar cheese into the batter. Then added a pinch of kosher salt.

I simply mixed it up “real good” — greased my muffin pan (I used a little Pam in mine) and filled each cup no more than halfway. Baked for 25-30 minutes (@ 350 degrees.)

Two on your plate with a cup of hot joe and — voila! You have made a delicious, easy breakfast that your husband and son can grab in a napkin and take on the way to father/son bowling on a Sunday morning.

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