One of things that is hardest to manage over the holidays is breakfast. If you have guests, or if you just want something other than a bagel or a bowl of cereal, there just isn’t a lot of time to whip things up in the midst of the madness. I’ve come up with a great solution – the omelet biscuit. Using canned biscuits, eggs and whatever filling makes you happy, these muffin tin liner treats offer a hearty, delicious breakfast with almost no clean up. What could be better?

1 can of regular (not jumbo biscuits)
5 eggs
1/4 cup milk
1/4 tsp thyme
1/8 tsp onion powder
1/8 tsp garlic powder
salt and pepper
frozen broccoli or fresh broccoli that’s been cooked
cheddar cheese

Fill your muffin tin with 10 foil lined muffin tin cups. Spray them with cooking spray. Preheat oven to 400. Take one biscuit at a time and smush it so it gets flatter (making it round like you would with a tiny piece of pizza dough). You want it big enough to cover the bottom and some of the sides of the muffin liner, but it does not need to come up to the top – it’s ok if your eggs go over the top of the biscuit. Mix up eggs with milk and herbs and spices. Place two florets of broccoli in each tin and a tablespoon of grated cheese. Pour egg mixture over top. Bake for 15 minutes.

It’s that easy. You can substitute spinach for the broccoli or swap out the cheese with another type. Change out the herbs with anything you have. You could ditch the veggies and add bacon. You could also swap out a couple of the eggs for plain egg whites and add a little extra milk. You can use skim milk, whole milk, cream, or whatever you have in the fridge. It’s a very versatile recipe. You could even use squares of puff pastry in place of the biscuits if you have some leftover. These are great hot or at room temp, so you can easily make them ahead and let them sit out for people to grab.