Pico de Gallo Breakfast Pies

Breakfast is not only our most important meal of the day but also a time to sit together as a family and talk about what the day ahead has in store for us… if time permits.

When the hustle and bustle of the morning overtakes us, a rushed breakfasts feels like we don’t give ourselves time to calmly enjoy and digest a hearty breakfast to keep us satisfied until lunchtime comes around.

By making ahead a batch of breakfast pies with Bisquick Original Mix, I am able to solve our breakfast time dilemma. These little baked breakfast pies can be enjoyed on- the-go or reheated and enjoyed at the breakfast table.

Because they taste great at room temperature, these compact breakfast bites keep well in lunch boxes too. They might look fancy but all it takes are very few ingredients and 25 minutes of your time to prepare these delicious meal solvers.

Conveniently small, great tasting at any temperature and pretty much easy to customize, the pico de gallo ingredients can be replaced with any combination of bacon, ham, cheese, chorizo, spinach, cooked potatoes, mushrooms or any readily available breakfast ingredient that you have in your refrigerator.

For more information and tips for quick and easy recipes just like this one, visit Bisquick.com, Follow the hashtag #GetYourBettyOn Twitter and Facebook and check out Bisquick’s Pinterest Board.

Pico de Gallo Mini Egg Biscuits
Makes 12

Ingredients
Non-stick cooking spray
3 eggs
1 cup Original Bisquick Mix
3 tablespoons vegetable oil
1/2 cup milk
3 tablespoons vegetable oil
3/4 cup cheddar cheese, shredded
1/4 cup Roma tomato, diced
1/4 cup yellow onion, diced
1 jalapeño chile, seeds and veins removed and finely diced

Method
Heat oven to 400°F.
Spray bottoms and sides of 12 regular-size muffin tin with cooking spray.

In a large bowl, beat eggs with fork. Stir in Bisquick mix, oil and milk, cheese, tomato, onion and jalapeño pieces and mix well until all ingredients have combined.

Divide batter evenly among muffin cups. Bake 18-120 minutes or until golden brown. Remove from pan and serve immediately. Refrigerate any remaining muffins.

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

October 27, 2014

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