This post is sponsored by the California Milk Advisory Board. I’m thrilled to work with a brand that I 1 million percent believe in.
If you’ve read 30days for a bit, then you know how I am passionate about teaching my kids to cook. I posted about Kids Cooking Camp and made a Recipe Book for Kids. I’ve had several requests for more recipes that kids can make. Today’s Breakfast Biscuits not only taste great but they are easy to make and can be added to the Kids Recipe Book. (more on that below)
My youngest asks me almost daily to cook or bake with him. I love that he loves being in there with me and that he is learning kitchen skills at a young age. This recipe was so simple to whip up and he had fun making it with me. My sister suggested something similar to this while we were together for Christmas. I was excited to try it out because I’m always on the lookout for new recipes to try and don’t have a lot of breakfast dishes that I make consistently. Thanks Jess!
Here’s what you need to get cooking! Refrigerated biscuits, shredded cheese, eggs, sausage roll and or bacon, milk, salt and pepper. The great thing about this recipe is that you can use it as a base and add whatever you’d like to it.
- 1 tube refrigerated biscuits
- 1 c. shredded cheese
- 1 (16 oz) breakfast sausage roll or
- 3-4 strips of bacon
- 3-4 eggs
- 2 Tbsp milk
- salt & pepper to taste
- Preheat the oven to 375.
- Generously spray muffin tin with cooking spray.
- Cut biscuits in half and push into bottom of muffin tin.
- Crumble and brown sausage roll or cook bacon.
- Add to the biscuits in the muffin tin.
- Sprinkle with shredded cheese.
- Whisk eggs with milk and add salt and pepper.
- Pour a little egg mix into each muffin tin carefully.
- Place muffin tin n a baking sheet.
- Bake in oven for 20-25 minutes, until golden brown and biscuits are cooked through.
Drew was into squishing the biscuits into the muffin tin. He took this job seriously! He whipped the eggs, sprinkled the cheese. I browned the sausage while he was doing the other parts of the recipe.
Last month I went on a California Milk Advisory Board Farm Tour and loved it so much. I have been looking for the CA Milk logo everywhere since. I didn’t realize how it’s on so many of the products that I use on a daily basis. I also love knowing the behind the scenes of what went into bringing those milk products to me.
Another awesome thing about this recipe is that you can make a big batch and save them for breakfasts on the go. They can be refrigerated or frozen. To freeze- wrap them individually in plastic wrap and then bag them all together. Let thaw and reheat in the microwave when ready.
My little chef and his finished recipe. Can you tell he’s proud of his work? And he gave it 2 big thumbs up!
Download this printable recipe to add to your kids recipe book! For personal use only. Thanks.