You WoW early risers.
I’ve seen you.
Long after others have long since logged out and wisely went to bed, or are still sleeping after going to bed at an even earlier hour…
You’re up at the ungodly wee hours of the morning, hoping to get a jump on grinding those dailies, checking the mailbox for auction sales or even trying to squeeze in a dungeon or two before work.
Well, bravo. I gotta respect the ethic.
But even you hardcore folks have to eat! I know, I know…who has the time?
You do. Especially since you’re already up before the sun.
They say breakfast is the most important meal of the day, and if it’s quick and easy as well, why not take 20 minutes to fuel your body and brain?
These convenient little bites are tasty, neat and even portable — a win all the way around!
You can whip up a quick batch for the whole family, as this recipe serves four.
And still make that dungeon run. Before work.
Early risers, I salute you.
1 12 cup muffin pan
1 can – biscuits (10 pk)
8 slice – bacon, cooked and crumbled
4 large – eggs
1/2 cup – shredded cheese
1 tablespoon – milk
1 dash – salt
1 dash – pepper
1. Preheat oven to 375°F
2. Mix eggs, milk, salt and pepper until blended.
3. Mix shredded cheese into egg mixture. Set aside.
4. Flatten out each biscuit into a circle and firmly press into greased regular muffin pan. They’ll slide down to about 1 cm from top of cup.
6 Bake for about 18 minutes, when eggs are set. Then add crumbled bacon to the top of each. Re-bake for about 5-7 more minutes.
7 Let sit for about a minute then loosen from pan with knife.