Mr. Bejelly wakes up at 5:30 a.m. during the weekdays so he can get to work at 7:00 a.m. For the past, hmmm. .. 3 years, I would say that his weekday breakfast has consisted only of a large glass of raw milk. Times are a changing and now he wants a quick breakfast he can pull out of the freezer and put in the toaster oven while he’s getting ready. I asked the folks who follow me on Facebook, and thanks for all the awesome ideas (Stefanie, I plan on also doing pancake sandwiches for him)
Anyhow, A million years ago, I would visit my best friend in Seattle and there was a small bakery near her house that sold amazing breakfast biscuit cups. Inside the biscuit was bacon, egg and cheese and I wanted to try to recreate it.
I need to work on the getting the thickness of the muffins down. I was afraid to make them too thin , worrying they would fall apart when pulling them from the pan. In the future, I will use a muffin liner and press them to about 1/4″ thick so I can put more ingredients in each cup. It’s also really hard to get all the little tiny seams closed so you might see, like myself, some baked egg on your pan.
I stuck them all in the freezer so Mr. Bejelly can grab one out and reheat it while he’s putzing around getting ready in the morning. They reheat wonderfully and make an easy on-the-go breakfast for those early morning people.
- 1 cup of blanched, slivered Almonds
- ¼ cup of tapioca flour
- ¼ cup of coconut flour
- ½ cup of mashed sweet potatoes
- 1 Tablespoon coconut oil
- ½ teaspoon sea salt
- ½ tsp of baking soda
- 1 large egg
- 2 large eggs
- Any assortment of veggies, cheese, meat, etc.
- Grind the almonds into a flour and place in a bowl.
- Add in the egg, coconut oil, baking soda, sea salt and mix well with a spoon.
- Then add in the tapioca flour, coconut flour and mashed sweet potatoes. It will form a dough that you can knead for 1 minute. Pinch off a quarter of the dough to use as the cap for the biscuit.
- Roll the rest of the dough out between two sheets of parchment paper until it is about ¼" to ½" thick.
- Cut into pieces and press into a greased muffin tin. You need to make sure the dough comes out past the top of the tin. This will allow you to attach the cap.
- Pour the egg/meat mixture into each biscuit base.
- Take the dough you set aside and roll out to ¼" thick and cut into a circle large enough to cap the biscuit. Pinch the edges shut.
- Bake in the oven at 350 degrees for 20 minutes.
- You can store this in the freezer and reheat at 300 degrees for 15 minutes.
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