Ingredients
- • tube of breakfast sausage, thoroughly browned (my family likes the HOT sausage)
- • Block of Mexican Velveeta, can be the small block that way you won't have leftovers but you will have to watch what you cut.
- • dozen eggs
- • half and half (or milk)
- • LAYER refrigerator biscuits pulled apart in either 2 pieces or 3 layers, sometimes getting 3 is not easy it depends on the brand you buy. But you must use the layered kind, regular will not work-I have tried it.
- • Salt and Pepper for egg mixture. Any season you would normally add to scrambled eggs or omelets. I really like to use cumin or taco seasoning too.
Directions
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After you have pulled apart the biscuits and have determined how many you will have place each into a greased/oil sprayed muffin tin. Then cut your cheese so that each biscuit has a piece. More or less it is your preference.
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Place the cheese and cooked crumbled sausage on top of each biscuit. Break the eggs and add 1/2 and 1/2 or milk and seasonings. Whip the egg mixture until all combined and then pour a small amount onto each biscuit.
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This is where it takes trial and error. Too much and the egg will come right out of the muffin tin, too little and then it will be what egg? I pour until it is all lightly covered but not at the top.
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ok for 10-15 minutes at 350. Until the tops are lightly browned and the biscuit has risen and cooked through.
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Now take each one and place on a wire rack to cool. Once cool, cut up enough wax paper and call some helpers. Wrap each one individually and freeze. I normally leave about 8-10 out and keep in the fridge.
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Heat in microwave and enjoy