Monkey bread muffin cups

Ingredients:

2 cans Pillsbury buttermilk biscuits (cut each biscuit into six pieces)

½ c. sugar

1 tbsp. cinnamon (or to your liking)

½ c. butter

½ c. brown sugar

Preheat oven to 350 and spray muffin pan with non-stick spray.

Put sugar and cinnamon in a baggie.  Toss the biscuit pieces until coated.  Fill the cups with biscuit pieces (about 10 pieces each). 

Melt butter and brown sugar together.  Drizzle over the top of each muffin.

Bake for 10-15 minutes or until brown and bubbly.

My aunt Becky made these for us at the lake last weekend.  They were great! I’m usually not a monkey bread fanatic but something about these muffin size creations hit the spot.  I felt like the “gooey goodness” is more evenly distributed in the muffin pans than a bundt pan.  Also, I’m a big fan of portion control.  

Cheesy Ham Biscuit Pull Aparts

Review by Lyndee:

Ingredients:

1 egg

2 T. milk

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits

3/4 cup diced ham pieces

1/4 cup thinly sliced green onion

3 oz. (3/4 cup) finely shredded Mexican-styled cheese

1/2 t. granulated garlic

Heat oven to 350 degrees. Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth. Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.

Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.

This was ok. Not my favorite breakfast ever.  I think I would try it again but use 2 eggs and bacon instead of ham.  

Healthified biscuit egg casserole

Review by Lyndee:

Original Ingredients:

1 can of 8 count buttermilk biscuits

1 pound of any breakfast sausage roll

1 cup shredded mozzarella cheese  

1 cup of shredded cheddar cheese

5 eggs, beaten

2 egg whites

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Ingredients that I used to healthify:

1 can of reduced fat buttermilk biscuits

1 pound of Fareway ground turkey breakfast sausage

2 cups of colby jack shredded cheese

2 cups of egg beaters

Salt & pepper to taste

Preheat oven to 425 °F. Crumble and cook sausage in skillet over medium heat until browned. Drain.

Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.  Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm.  **To Avoid burning or excessive browning on top of casserole, cover with foil for half of cooking time (first 15 minutes)**

The healthified version of this was really good. I did not cover the casserole with foil while baking so mine got a little more brown than normal but I will remember to do it next time.  This was cheap and super easy to make for a warm, healthified breakfast.