Bisquick Breakfast Muffins
Easy Bisquick savory breakfast muffins with ham and cheese are a great grab and go finger food in the morning. They're so simple to make that my kids have thrown them together too. A great brunch biscuit when you're having people over or for a busy day.
Servings: 24
Equipment
- 1 Bowl
- 1 pan
Ingredients
- 2 eggs
- 3/4 c milk 2% or whole is best
- 7 tbsp butter melted
- 1/2 bell pepper diced
- 1.5 c onions diced
- 1 c leftover ham diced very small
- 2 c cheese we used shredded white cheddar and mozzarella
- 2 c Bisquick * if using self rising flour increase butter by 1 Tbsp.
- 1/4 tsp salt optional
- 2 tbsp chives diced
- 1 tsp garlic salt
Instructions
- Preheat oven to 350 degrees. In a bowl combine your self rising flour, eggs, melted butter, milk, and garlic salt. Mix well, it will be lumpy.
- Chop veggies small and pour on to a few paper towels. Roll up and gently press down to remove moisture on the outsides. Fold in all diced vegetables, ham and cheese into your dough slowly so they don't break apart a lot but so that they are integrated and all flour is mixed in.
- Line muffin pan with muffin papers (or you can use non stick spray and not use liners). Fill each cup 3/4-full. (they won't rise a lot to you can fill quite a bit)
- Put in oven for about 21-23 minutes or until tops are lightly golden brown.
- Breakfast biscuits / muffins are best when served immediately. Store leftovers in air tight container or storage bag for best results. Can freeze as well in air tight freezer bags.
Video
Nutrition
Serving: 3oz | Calories: 135kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 186mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 0.3mg