Friday, March 5, 2010

Mourning Muffins

We tried this versatile recipe for the very first time on September 12, 2001. When the kids asked what they were called I said "Morning Muffins" but they heard "Mourning Muffins" and that's how the recipe got its name.

Fill lightly greased muffin tins 1/2 full with whatever ingredients you want - bacon, hame, cheese, mushrooms, spinach, etc. Combine 1 cup biscuit mix and 8 eggs and pour over until 3/4 full. Bake at 350° for 20-30 minutes. Makes 12 regular or 6 large muffins.These are a cross between a popover and a quiche, and are actually quite delicious. This version was made with crumbled bacon and mozarella cheese.

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