An Ode to Breakfast

Breakfast, O Breakfast
You fill me with joy
Breakfast, O Breakfast
The best cereal has a toy.

Breakfast, My Breakfast
Eggs are so delicious.
Breakfast, Lovely Breakfast
You give me food that is nutritious.

When I get up in the morning,
whether sunny or gray,
you always have given me
and egg-celent start to my day.


Here's another breakfast meal for y'all at the request of my amazing artist and graphic designer friend, Hannah! I tried to do it two ways, just to see what would work best.

Breakfast Bakes
1/2 cup plus 2 table spoons of bisquik powder
1/6 cup of milk
non stick spray

1 egg
1 table spoon milk
1 slice of canadian bacon, diced or cubed
generous pinch of shredded cheddar cheese
salt and pepper to taste

Preheat oven to 400 degrees.

1. Mix up the bisquick mix. The proportions here are for a quarter of the recipe. Knead it a couple times on a bisquik-ed surface (you know,throw some bisquick on the counter like you would flour if you were kneading bread).
2. Roll it out so that it's about 1/2 inch thick and cut two circles about three or 4 inches inches in diameter.
**IF you are using a ramican, make the biscuit the size of the ramican you are using.
**IF you are using the biscuit as a liner/cup for the eggs, you need to roll it out to about 1/4 inch thickness.
3. Next, break your egg into a bowl and add the milk, canadian bacon, cheese and salt and pepper and mix well.

Here's where the recipes differ.

Breakfast bake-in a ramican
4. Pour the egg mixture into the ramican and put in the oven for about 10 minutes.
5. After the egg mixture has started to cook on the edges of the ramican, cover with the biscuit piece you cut to go on top. Bake again for about 8 or 9 minutes. The biscuit should be a little brown and when you cut into it, the egg should be cooked.


Breakfast bake-Eggs in a biscuit
4a. Spray your muffin pan lightly with non-stick cooking spray. Gently shape the thin biscuit circle to fit in the pan.
5a. Pour the egg mixture into a small frying pan and cook about halfway. You don't want the eggs to actually be scrambled, but you want the color to change from the runny yellow of raw eggs to the slightly cloudy of the cooking egg. When they change color, gently pour them into the biscuit that's lining the muffin tin.
6a. Bake for about 8 minutes or until the egg is cooked and the biscuit has browned a little bit.


I know this format is a little weird....
If you do one or the other recipe, you should be able to make two of whichever you are making. I only made one of each with the ingredients listed above.

Not gonna lie, my first batch turned out bad, but, that's part of the fun!

I hope you like them and I hope Hannah does, too!!

Happy Cooking!

Amy