Tater Tot Breakfast Muffins

I made these a couple of months back and my kids have been asking for them ever since! I adapted the recipe this time to make 24 muffins, as they don't last long in this house :).

Ingredients:

• 2 lbs. bacon/sausage- cooked and crumbled
• 1 dozen eggs
• 1 bell pepper (whatever color you prefer)- diced
• 1 small onion- finely chopped and sauteed with meat
• 1-2 cups shredded cheese, depending on preference
• 2 Tbs. milk
• salt & pepper
• 1 bag frozen tater tots

1. Preheat oven to 425 degrees
2. Get out two muffin tins and generously spray all 24 slots.
3. Put 3 tater tots in each of the 24 slots.
4. Put in the oven at 425 for about 10-15 minutes until they start to get brown and crispy.
5. While this is cooking, cook sausage or bacon.
6. Add in diced onion when meat is almost cooked.
7. Crack the eggs in a bowl and add the milk and a dash of salt and pepper and whisk with a fork to mix well.
8. Once the tater tots are a little browned and crispy, pull them out of the oven and turn the oven to 375 degrees.
9. Begin layering the ingredients. Start by adding about a TBSP of sausage/bacon, pepper, and cheese to each slot.
10. Then add about a TBSP (spoonful) of egg until it is just a little under the top of each slot. The egg goes in last to fill in the "blank spaces".
11. Pop this in the oven at 375 for about 15 minutes.
12. Once cooked, there will be no liquid left.
13. Scoop it out with a spoon by running a spoon all around the edges and "scoop" it out onto your serving plate.
14. Serve warm and enjoy!

Recipe: adapted from http://thethriftycouple.com/2015/05/25/diy-tater-tots-breakfast-muffins-recipe-all-in-one-hearty-breakfast/

Garlic Cheddar Drop Biscuits

I love the biscuits from Red Lobster, although honestly I never eat at the restaurant :). This recipe just jumped out at me and was perfect with beef stew.

Ingredients
8.5 oz (about 2 cups) all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon garlic powder
½ cup cold unsalted butter, cut into small cubes
1 cup shredded sharp cheddar cheese
¾ cup cold milk

Butter topping:
3 tablespoons unsalted butter, melted
½ teaspoon garlic powder
⅛ teaspoon salt

Instructions
1. Preheat oven to 425 degrees F.
2. In a medium mixing bowl mix together flour, baking powder, ½ teaspoon salt, and ½ teaspoon of garlic powder until well combined.
3. Using a fork or pastry cutter, cut butter into flour mixture until mixture is crumbly. Mix in cheese. Mix in cold milk just until combined (do not overmix).
4. Drop biscuits (about 3 tablespoons of dough per biscuit) onto a nonstick baking sheet or a baking sheet lined with silpats or parchment paper.
5. Mix together 3 tablespoons melted butter, ½ teaspoon garlic, and ⅛ teaspoon salt in small bowl then brush lightly on top of each roll reserving rest of butter mixture for later.
6. Bake biscuits at 425 degrees F for about 1015 minutes or until browned on bottom. Remove from oven and while still hot, brush more melted butter mixture on top.
7. Makes 12 biscuits

Notes SNAPPY TIPS: These biscuits are best served warm right out of the oven, but you can reheat them later if you need to. Sprinkle a little dried parsley on top of rolls for a little color. SNAPPY SUBSTITUTIONS: You can substitute any kind of shredded cheese for the cheddar cheese, although a sharp tasting cheese is best. You can also substitute some or all shortening in the biscuits for the butter.

Recipe: http://snappygourmet.com/garlic-cheddar-drop-biscuits/