I've now made these as written about four or five times and they are great for quick breakfasts on the go. I now add an extra egg and triple or quadruple the recipe and freeze them for a month's worth at a time. The recipe calls for refrigerated biscuit dough. The plain, cheap kind. Lining a muffin pan is not the place you want to try to go light, flaky and fluffy or you will have problems. I also went out and got a silicone muffin pan after the first few batches knowing I would never make them again if I had to scrape out another "nonstick" pan and it was a lifesaver! Just put a stiff cookie sheet under it so you don't get sloshy. I would suggest adding the cheese before the egg to integrate it just a bit, otherwise it can create a shell on top. Thank for the recipe!
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I've now made these as written about four or five times and they are great for quick...