Kate’s Take: Denver-style Breakfast Biscuits

A few weeks ago my mom gifted me with some canned flaky biscuits. Now, I rarely buy canned biscuits because I have a habit of eating the entire can at once.

One fresh out of the oven.

Another while you cook.

A few more with dinner and suddenly they’re gone.

So, yeah, no biscuits for me.

But here I was with a can of biscuits. Two, in fact, and I needed something to make with these pure, delicious carbs. A quick Pinterest search and victory: Biscuit Egg Casserole.

Take #1: Biscuit Egg Casserole

My first take was to make this casserole as is. It was quite delicious and a simple breakfast that can serve a crowd or be reheated for a quick weekday breakfast.

But, it wasn’t quite what I was looking for.

I wanted a little more “oomph”. Like onion and pepper and little more crisp on the biscuit. That’s when it hit me: individual servings. Not only would they get an extra hit of crust because of the muffin pan, but they’d also be good for a crowd, and make an easy take-and-go breakfast or snack.

Take #2 – Kate’s Take: Denver-Style Breakfast Biscuits

This time around I went with some Denver-style flavors (though it’d still be super delicious with sausage!). The Denver Omelet is kind of a funny thing. It’s basic ingredients that, when combined together, create this magical little flavor bomb. [I seriously just typed flavor bong. That’s an entirely different thing that I cannot help you with. Seriously, don’t ask.]

First give the eggs and milk a quick “zhoosh” in the blender (no weird, chewy egg white!). Then saute the onion, green pepper, & ham together, let cool and stir into the eggs along with shredded cheese.

Next, prep your muffin tin. [You can butter or spray each well, it makes no difference.]

Then, open the can of biscuits.

Carefully.

Or not.

It depends on how you feel about whoever is in the room. I personally love that little pop it makes, though I’m certain someday I’ll be sued for giving someone a coronary.

Split each biscuit in half (this is why you need the flaky ones). They do not have to be perfect halves, just find a decent spot where you can pull them apart. Give each half a quick smoosh to stretch it out and place it in one of the wells, tucking it into the corners and up the sides.

If the biscuit doesn’t stretch very well, don’t worry, this will give the egg some room to sneak under the muffin and then you have a “reverse” biscuit where it ends up surrounded by egg. (THE BISCUIT IS COMING FROM IN-SIDE THE EGG!!)

Once the biscuits are in the pan, spoon the egg mixture on top. Don’t put too much egg mixture in [like my middle row here], otherwise, they’ll overflow while they bake. To be safe, place the muffin pan on a sheet pan while baking to avoid any cooked-on egg on the bottom of your oven.

Bake at 425 for 15-18 minutes; until the egg is set.

Make-Ahead Tips, Storage, & Other Notes

You can make the egg mixture (eggs through cheese) the night before you bake and keep, tightly covered, in the refrigerator.

I don’t recommend prepping the entire biscuit until you’re ready to bake.

Baked biscuits will keep in the fridge for about three days. For longer storage, pack into containers or bags with as little air as possible and freeze for up to two weeks.

To reheat, from thawed, microwave for 30-45 seconds. Yup, that’s it.

You can also use the larger flaky biscuits OR you can use whole small biscuits (not split), but you’ll have to reduce the amount of egg mixture used in each biscuit.

The combinations you can put together with these are virtually endless:

• Ham, green pepper, onion, & cheddar
• Pepperoni & mozzarella
• Taco meat & pepper jack
• left-over pot roast & cheddar

Which combo would you try or make up? Let me know in the comments!

Print