by Tammy Taylor~
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I don’t know about you, but when I’m hosting guests I always stress about what to feed them. Will I be able to make sure they can eat according to the schedule they’re accustomed to? How will I know when they’re hungry? Will I be able to whip up something delicious while not being shackled to the kitchen? And what will I serve? What, what, WHAT??!!
If you stress about feeding guests too, I’m about to share one of my favorite breakfast-in-a-flash shortcuts. I like to have ham & cheese egg biscuits. My guests call them BOBs (Breakfast-on-a-Biscuit) The beautiful thing is I can make everything in advance & just assemble & enjoy.
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I have an extra-large *silicone muffin pan that I use for so many things. Today it’ll help me make the egg portion of my breakfast sandwiches.
The day before my company arrives I scramble up some of my fresh chicken eggs one at a time and add a splash of milk & a little salt & pepper. Then I lightly grease each muffin section and set it on a cookie sheet. (of course I’m using my favorite hint of putting Bacon Grease to good use!) I pour in one scrambled egg per cup. Into a few of them I add some chopped jalapeno for those guests who enjoy a spicy kick. (cough *me* cough, cough…)
Now I place my silicone muffin tray of scrambled eggs into the oven set to 350 degrees and let the oven cook ’em up. It only takes about 15-18 minutes or so. Those scrambled eggs will fluff right on up in the oven!
Then when they’re cooked I bring them out and let them cool. The air comes out of those crazy-fluffy eggs and brings them back to a regular size. After they’re cool I scoop out each egg and store them all in the fridge.
All that’s left to do is mix up my homemade biscuit recipe. I’ll divide the dough in half and mix in some of those chopped jalapenos into one half. (who the heck eats all these jalapenos?? LOL) Now I store the dough in my fridge.
I can if needed go ahead & bake up the biscuits the day before company arrives instead. And sometimes I do. If so I’ll store the freshly-baked biscuits in my covered cake plate. But most of the time I like to wait & bake the biscuits up fresh the morning after they arrive.
Even if I wait until the next morning to bake the biscuits, when my guests awake breakfast is super fast! Since the biscuit dough is already made I just roll out the dough, cut and plop the biscuits on my pre-heated cast-iron skillet and bake them up fresh. I mean, is there any more delightful aroma than freshly-baked biscuits in the morning??? I place the foil-wrapped eggs in the oven to heat at the same time the biscuits are baking. How’s that for efficiency?
When the biscuits are done they’re cut in half and I add one of my warmed scrambled eggs and a couple of pieces of thinly-sliced ham. (I just use thinly-sliced sandwich-variety smoked ham. Then you top the whole shebangie with a slice of cheese. Yep, mine always includes PEPPER JACK cheese, but I have other options for our guests. They often like american or swiss cheese. Stack it all up and Done & DONE! The hot biscuits and eggs heat up the thinly-sliced ham and melt the cheese beautifully. But if they want them hotter a 5-10 second stint in the microwave will do the trick too.
Now this would also work well in making your own convenience breakfasts throughout the year. How convenient (and CHEAP) would it be to have these sitting in your freezer for those hectic mornings before school or work? Go ahead & make them up, cover them tightly with foil & freeze them. You can remove them from the freezer, remove the foil, wrap in a paper towel & nuke ’em up hot before school. Easy to send the kids out the door after enjoying a nice hot meal in a flash. No need to buy convenience food. Now a grab-n-go breakfast is as close as your own freezer!
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