there are few things i can eat anytime, anywhere, under any preparation. the first on this exclusive list are potatoes. i say this because, while i love most vegetables, potatoes have a very special place in my heart. when i was much much younger my grandma would peel and cut yams into wedges that my cousin and i would fight over until she put them in two piles(one for each of us). ever since then i adore all things potato.
with this in mind, i love finding new ways to incorporate potatoes into anything. since the invention of the hash brown, potatoes have earned a spot on the breakfast table. so i went about searching for ways to make a breakfast dish that was portable, but included all the things i really love about breakfast, other than cereal.
i don't know about you, but the only real fast food breakfast i have ever liked is mcdonald's. mostly the egg and cheese biscuit. what can go wrong with such simple ingredients? so since i love the biscuit part the best, i wanted to find a way to use biscuits as the vessel in which to carry these delicious little bites around.
so i went to work and thought about what i really like for breakfast and how to best include it in a biscuit that wouldn't fall apart or be messy. i don't like the burrito idea because i am 1) a very clumsy person, 2) have a trait in my family that makes it almost nearly impossible to be a neat eater. 3) the texture of burritos isn't something i truly enjoy.
here is what you will need to make bruffins:
- 1 can/pkg. of any biscuit or dinner roll you prefer. (i normally use crescent rolls, but buttermilk has gotten a better rating from my brother who named the bruffins)
- frozen hash browns/potatoes (you only need a small amount per muffin, but you can always make more, i know i do) *** note: i prefer to use the ones that aren't shaped into patties, but tater tots would work wonderfully****
- eggs (about 4 for 12 bruffins)
- cooking spray
- muffin tin
- preheat your oven according to the package directions (normally 350 F)
- spray your muffin tin with cooking spray (i tend to over do it because i don't like it when i have to fight with my food in order to eat it.)
- open your can of biscuits/ rolls and let sit for a minute or two.
- while you are waiting for your rolls to come to room temperature start cooking your hash browns (here is where i add the paprika/salt, etc.)
- try to roll out the biscuits/rolls so they are slightly larger than the muffin tin (think pie). sometimes this takes a bit of creative layering (especially with the crescent rolls, before the sheet was introduced) *don't worry about making it look good, just focus on having it where there aren't any cracks and that the shell is complete.
- crack about 2 eggs and beat them and put about a teaspoon in the bottom of the shell you just created.
- ***here's where you can get creative**** add about a teaspoon of hashbrowns and whatever else you would like (i.e. meat/cheese etc.) don't fill it too full but make it your own
- take another teaspoon of the egg and fill the shells. (this helps keep everything together while baking and provides a yummy top layer.) you may need to crack and beat more eggs to do this.
- bake according to the biscuit/roll directions
- if you top with cheese, keep an eye on them or cover with foil until the last 5 minutes. however this could possibly keep your biscuits from browning. what i like to do is put the cheese in the middle.
- remove from oven and let cool for about a minute. you want them to set so they aren't runny (this equals messy to me)
here is what i like to make to put on top of mine, since i rarely actually eat them on the go, but totally would if, you know, i could withstand the temptation.
serve with a small amount of gravy on the top.
i hope you enjoy these. they come from a loving place in my heart. :)