Every once in a while, we get Chris home on a Monday morning with us while he’s working from the house. We take those opportunities to do our “Kids Cook Monday” meals in the mornings and have a big breakfast as a family sitting at the table. Of course, I’m always a fan of “Breakfast for Dinner”, but this time around we did “Breakfast for Breakfast.” What a concept!
I recently found these new biscuits that were marketed as “Junior” size. Chris jokes that I’m the exact target that marketing teams salivate over, because I will literally buy anything that looks new or shiny. These biscuits looked new and shiny so I went for them. They are just a cuter little version of the normal Grands biscuits- and they were perfect for stuffing into a muffin pan and making the perfect 3 bite, portable breakfast.
Veggie Breakfast Muffins
About 1/4 cup milk
A dash of Salt and Pepper
1-2 cups of shredded cheddar cheese
1 can of biscuits (I used Junior Size)
A couple handfuls of chopped veggies (whatever kind you like!)
Here’s how these little cheesy, eggy bites came together…
Our meal times are not fancy. In fact they’re usually quite loud and chaotic, but anytime we’re together in the kitchen and eating as a family, it’s all good!