Happy Independence Day! I am so very grateful for the sacrifices that have been made by so many that allowed the formation and continuation of this county. I am proud to be an American.
I think these muffins work great for breakfast or dinner. They were quick and easy to make.
The original recipe is from Jenny over at Picky Palate again. She really comes up with some great stuff! Sadly, I forgot to take pictures, so you will have to visit Picky Palate to see what these look like!
- 1 can refrigerated buttermilk biscuits (like Pillsbury) (you will likely only use 6)
- Pinch of salt and pepper
- 1 cup THRIVE freeze dried broccoli
- 1/2 cup THRIVE freeze dried sausage crumbles
- 5 T. THRIVE Whole egg powder
- 1 T. THRIVE Instant milk powder
- 1 1/2 cup water
- 1 cup THRIVE freeze dried cheddar cheese
Preheat oven to 350
Mix egg powder, milk powder, water and cheese. Let sit for at least 10 minutes.
Spray six muffin tins with non-stick spray. Cut biscuits into triangles (you’ll get about 8 from each biscuit) and place 6-10 triangles in each muffin tin (depending on the size of your muffin cups). Sprinkle with a bit of salt and pepper.
Place broccoli and sausage evenly over biscuits in each cup.
Pour egg mixture evenly over each cup. Make sure mixture gets all the way to the bottom (underneath the biscuit). Use a fork if you need to. Also make sure sausage and broccoli are covered in liquid. Let sit for another 5 minutes.
Bake for 28-32 minutes and let cool for 5 minutes before serving.
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