Egg and Biscuit Cups
Remember last week when I talked about those trends where everyone seems to post the same recipes on Facebook and Pinterest at the same time? This is another one: the egg cups made with refrigerated biscuit dough, like this one, this one and this one. And while I’m not a big fan of the can of dough, I wasn’t necessarily opposed to the idea of a grab-and-go dinner-for-breakfast meal made with my own biscuit dough. Why not try it?
Here’s the basic recipe: grease a muffin tin. Press in a round of biscuit dough (either a canned biscuit or one freshly cut from your dough) to line the cup. Toss in some crumbled bacon. Fill with the same beaten egg and milk mixture from my frittata recipe. Sprinkle with cheese. Bake at 350 degrees for 18 minutes. Simple, right?
Well, maybe not so simple.
It turns out that when you make fluffy biscuits, the dough puffs up long before the eggs set. This leaves you with a puffy biscuit that’s shaped like a muffin and coated in what looks like a thin layer of scrambled egg frosting. The rest of the egg is pushed up out of the muffin cup by the rising biscuit dough, leaving you with a scorched layer of egg coating the muffin tin. And as we all know, burned egg sticks to cookware like super glue. That was a fun cleanup.
Full disclosure: The Assistant didn’t mind a bit. He happily ate them with a side of summer fruit — nectarines, raspberries and blackberries. The Husband and I were significantly less impressed.