What are we about here at Bakeroose?

Chef Stephanie Petersen is know as Chef Tess Bakeresse. She is joined in her cooking adventures here on the Bakeroose blog by her two sons, Little Man and Face. We also have regular posts from other Little Chefs who share their cooking adventures. Our kid's blog is a help to moms, grandmas, grandpas and caregivers. We want to help a whole new generation of cooks get excited about the culinary world. If you cook together and have the desire to join our Bakeroose, feel free to send an email to Chef Stephanie Petersen (chef-tess@hotmail.com). If we like what we see, we'll add your story! That simple. If you homeschool, welcome! We have a twice monthly bakeroose class that will be highlighted on this blog as a way to incorporate food science into your child's education. We hope you want to come back again and again. Even better, we hope you like it enough to want to share your cooking experiences and anything you learn along the way! We are so excited to hear from you! Chef Stephanie's main blog is http://www.cheftessbakeresse..com/

Cooking class information can be found here:

Kids Cooking Classes

Any class Chef Tess teaches with kids will usually be added here automatically! So...how cool is that?!

Wednesday, March 17, 2010

Biscuit Quiche Muffins

Chef Tess here. How are all my little chefs? This morning, with Spring Break in full swing I was excited to make some breakfast with the kids. I love days when we don't have to rush off in the magic mini van and defy laws of nature to make it to school in one piece with our sanity in tact and homework papers trailing the highway behind us. It may not really be that bad, but it feels that bad. Slower days mean breakfasts like this biscuit and quiche muffin. The first time I saw these it was at a dear friend's house. Face and Little Man gobbled them up and begged for more. We've loved them ever since. Thank you Heather!
I like mine made with Crisp buttery French Onion biscuits on the bottom and Swiss cheese, bacon, bell peppers and egg nestled in between the outer crust. You don't have to use the French onion biscuit mix, you can just use regular plain baking mix. It is simple to make. I used my French Onion biscuit mix this morning. (technical difficulties...please see "Make a Mix" section of my main blog for the full recipe http://cheftessbakeresse.blogspot.com ).
4 cups of the mix with 1 cup of buttermilk. Mix lightly and then roll out to 1/2 inch thickness using 1/2 cup of flour on your counter top. (If you don't want to make the biscuits from scratch, you can use the tubes of pre-made biscuit dough. They aren't all natural, but they work.)
Cut 12, 2 inch circles with a biscuit cutter. Lightly oil a muffin tin and place the dough in the bottom of each cup, like a crust. The same way we made the pizza muffin bites.
You will also need:
4 slices of bacon, sliced in 3 pieces (total 12 small pieces)
3 eggs, beat well
1/4 bell pepper, chopped fine (if you like bell pepper)
12 1 inch squares of Swiss cheese (or any cheese you like)
Every time I told my son Face to,"cut the cheese again"...he laughed in hysterics. Seems my husband Ace has been teaching him some slang terms. Tisk, tisk. Your cheese should look like this. In squares that will cover the top of the muffins.
Put pieces of bacon and bell pepper in each cup.
Fill cup with 1 Tablespoon scrambled egg.
Put a nice little cheese top on the whole deal-eee-oh. Like a lid.
Have an adult turn on the oven to 425 degrees. Adults should do the oven stuff unless you have specific instructions that it is okay to use it. Bake 425 degrees 13-15 minutes. Serve warm. Any left overs need to go in the fridge. You know I want you to have a good time and not be all woozy from eating food that has been left out too long. Much longer than an hour and a half, and I wouldn't eat it. Use the fridge. Love it. If this really makes it that long. It may not...Yields 12.
There you go.

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