Quick Midweek Breakfast

In a perfect world, I would love to be able to wake up and cook a fabulous breakfast every morning.  Unfortunately, we don't live in this perfect world and things like work, running and taking care of the puppies manage to get in the way most weekday mornings, therefore making homemade waffles becomes significantly more difficult.  After a good deal of trial and error, I've managed to work out a pretty solid breakfast muffin recipe for under 120 calories.  While I'm not typically an advocate of shortcuts and packaged foods, but there are certain instances where making everything from scratch isn't truly practical in everyday life.  These muffins take about 20 minutes to put together and bake and heat up in a toaster over in the morning in less than 5 minutes.

Breakfast Muffins (makes 18 servings)

1 package Grands Jr. Golden Buttermilk Biscuits (100 calories per biscuit)
6-7 eggs (depending on size)
1/2 cup low fat milk
6 slices of Canadian bacon (optional)
8 spears of asparagus (optional)
1 red bell pepper (optional)
Tabasco sauce (optional)
1 tbsp fresh thyme (optional)
2 tbsp minced chives
Salt and pepper to taste
Cooking spray

- Preheat oven 375 degrees
- Tear each of the biscuits in half and gently press them in the base of each muffin tin
- Slice your Canadian bacon, pepper and/or asparagus into bite size pieces
- Arrange your meat and vegetables on top of your biscuits
- Place trays in the oven for 3 minutes to set the biscuit dough
- Whisk together eggs, milk, salt, pepper, Tabasco and thyme until well combined
- Remove trays from the oven and ladle egg mixture into each tin, filling them to the top
- Top each muffin with chives and bake for 15 minutes or until set and lightly golden brown
- Cool on a wire rack and store in an airtight container, refrigerated for up to a week