Muffin Tin Dinner of the Breakfast Kind

I've seen many delicious posts recently displaying various muffin tin recipe techniques.  Matter of fact, my friend and fellow mom blogger, MomEandtheJoyful3, publishes a weekly muffin tin meal post in her blog.

So, I decided to give it a try.  Besides I needed an opportunity to find a new recipe for our weekly dinner rotation.  Because I'm vegetarian, we tend to eat a lot of the same types of foods, so it's nice to serve it in a different way!  :)

My muffin tin meal can be best categorized as breakfast food, as it contained a lot of the typical ingredients that you would see on a breakfast menu at your local diner.  So, let's begin!

Ingredients:

• Bisquick Buttermilk Biscuit Mix
• 5 Eggs
• Milk
• 2 medium potatoes
• 1 small head of broccoli
• Cheddar Cheese 
• 4 cloves garlic & 1/2 small onion
• Olive Oil
• Seasonings (I just added black pepper & a little rosemary)

(Adjust amounts to suit your family size.  This recipe yields 12 muffins; 6 of each.)

Preheat oven to biscuit mix specifications (I set mine to 400 degrees).  

Wash and dice two medium potatoes into cubes (or whatever your preference) and add to frying pan.  Coat lightly with olive oil and seasonings and set on medium high heat.

Wash and cut broccoli into small pieces.  Place in quart pan with 3 - 4 cups water.  Bring to boil.  Allow to boil until broccoli becomes soft.  Once boiled, drain and place broccoli into cold water.

Dice onion and garlic.  Set aside for now.  Add to frying pan with potatoes once they start becoming softer and crispy on the outside.  (Don't add to early or they become hard fried chunks)

Prepare biscuit mix according to directions.  Coat each muffin cup with a non stick spray/butter/oil.  Pinch one inch balls of prepared biscuit mix and push into the bottom of each muffin space.  Spread the dough to cover the entire bottom.

Once you have dough in each muffin cup, add your ingredients.  Add potatoes to six of the cups and broccoli to the remaining six.  Fill each cup to just below the brim and press down slightly.

Scramble the five eggs with a splash of milk (chose the amount of your preference) and pour this egg mixture slowly into each muffin cup.

Place into pre-heated oven for 10 minutes.

Removed from oven.  Add cheddar cheese to the tops of each muffin and return to the oven for an additional 2 minutes.

Remove from oven and allow to cool for a few minutes.  Carefully pull "muffins" from cups.  You may have to run a spatula around the edges of each muffin to work the mix away from the muffin walls.

Enjoy!!!

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~

So, there you have it.  These were a hit at my house!  "D" & "L" both gobbled them up!  

I enjoyed them with a little salsa, sour cream, & hot sauce.  

These will definitely be a part of our regular dinner options, especially once I discover new crusts and stuffing ideas.  I'm thinking spinach & feta soon!  :)

If you know of any good links to other muffin tin recipes, please pass them my way so that I may try other's recipes!