Tuesday, May 13, 2014

Fab or Flop: Biscuit and Egg Puffs

I am always on the hunt for a recipe that can deliver a good amount of protein with little or no meat.  An egg based recipe, if it is savory in nature, usually fits that bill with nutrients to spare.  Egg recipes are tasty and filling with only a small hit to the food budget.  We rarely eat processed foods with hidden egg ingredients so we can keep track of the amount of egg we eat daily.  Additionally, egg dishes often do not rely heavily on meat for flavorings making them perfect for us as we are trying to eat less and less of the real stuff.  My husband can eat these protein dense foods for breakfast before he leaves for work making them a good choice to keep him on the healthy path and keep up his weight loss.

This recipe for Biscuit and Egg Puffs by Joyful Homemaking calls for all of your favorite breakfast items: eggs, bacon/ham, cheese, and a biscuit, in a little bundle of delish! My husband has a heart condition that forced me to make one change to this recipe when I made it for the Pinterest challenge.  Instead of the canned biscuits we used the Hearth Healthy Bisquick mix rolled biscuits that has been oked by the doctor for him to eat.  I mention this because for us the recipe was a flop and I am sure it was this change that made it so.

I totally review this recipe as one you should all try with your families! Since we had to sub out the Bisquick we ran into some unseen issues that would not have been there had be followed the recipe as Margo suggested in her blog.  The Bisquick way over filled the muffin tins as it baked and pushed out the egg on to the metal where it was over cooked and spongy.  With so much biscuit in each muffin the small amount of cheese and bacon, which would have been the perfect amount with the original directions, was almost lost in the breadiness leaving these somewhat bland.  They still turned out pretty and would look great on a buffet or brunch spread.  So even though these muffins won't be a regular in our household, one without the dietary restrictions would be able to make these in lots of tasty different ways!

Biscuit and Egg Puffs

1 7.5 oz can of biscuits (10 small biscuits)
5 eggs beaten
1/2 cup shredded cheese
1/2 cup cooked bacon or ham (optional)

Pat each biscuit in the bottom and up the sides of a lightly greased muffin tin.  Pour the equivalent of half an egg into each tin.  Top with cheese and bacon or ham if you want to.  Bake @ 375 for 12 minutes until your egg is cooked all the way through.

This is such a simple recipe that you should definitely give a try!  My only suggestion is that you stick with the small canned biscuits that the recipe calls for.



Post a Comment