Facebook
Like

These Breakfast Bites Will Save You From Getting Up Early To Make Yourself A Hot Breakfast Ever Again.

DIY

Keep these little breakfast cups as leftovers — they might might be called breakfast cups, but they actually work well for any meal of the day!u

Advertisement

Waking up becomes so much easier when there's a hot breakfast ready and waiting. The main problem there is actually waking up early enough to make the hot breakfast before you have to take off. Annalise developed a Make-Ahead Breakfast Bite recipe that makes this problem instantly vanish — and even if we might be eating leftovers on some days, it certainly doesn't taste like it.

Annalise wrote on the Betty Crocker site, "This genius recipe is an entire hot breakfast, all ready-to-go in one tasty muffin cup. Eggs, ham and cheese team up in this ultimate morning energy booster." What makes this recipe even better is that you can replace all of the ingredients with your favorite versions of ham and cheese to make your mornings even better.

Here's how you can make this at home.

Preheat oven to 375ºF. Prepare a 12-cup regular-size muffin tray by spraying each of the cups with cooking spray.

In a medium-size bowl, mix together 3½ cups Original Bisquick mix with 1 cup milk. Combine until it forms a thick dough, and then dump it out onto a floured surface.

Flatten it until it's about ¼-inch thick, and then cut into 3- or 4-inch rounds with a cookie or biscuit cutter.

Press each of the rounds into a muffin cup, then sprinkle grated cheddar cheese into each cup. You'll use about ⅔ cup total cheese.

Then, dice ham until you have about ⅔ cup. Drop a couple cubes of ham into each cup, and then carefully add an egg into each of the cups as well.

Sprinkle the top of each egg with salt, pepper, and a pinch of freshly chopped rosemary leaves.

Bake for 20-25 minutes, or until the egg whites have set. Let cool for about 5 minutes in the pan, then gently use a knife to remove.

Serve and enjoy!

Betty Crocker

If you're making this to save, keep the baked cups in an airtight container in the fridge for 3 days, or in the freezer for up to a week. When you're ready to eat, just heat it back up in the microwave.

You can find the original recipe here.

Share This Story On Facebook!

Enjoy what you read? Like below!