babble » blogs » Strollerderby
Strollerderby
Kitchenista Meatless Tuesday: Breakfast for Dinner
If I could pass on one piece of advice to any parent who’s frustrated by their child’s dinnertime antics, it would be this: breakfast for dinner. The eight kids in my household love it, whether I serve pancakes or oatmeal or these breakfast sandwiches.
You may think of breakfast sandwiches as something you’d sooner buy than make, but that doesn’t have to be the case. Easy refrigerator biscuits—so named because everything you need to make them is already in your refrigerator—are a snap to make, with no special equipment or skill required.
To make these sandwiches neat and professional looking, I cook the eggs omelet-style (rolled into a long rectangle), then cut into 4 equal pieces, so you won’t have any small pieces of scrambled egg falling out of the sandwiches when you pick them up. If you have egg molds you can use those; simply divide the eggs among four molds.
And if your kids don’t want to eat them, wrap them in paper and tell them they’re from McDonald’s.
Breakfast sandwiches
Serves 4
BISCUITS
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces, chilled
3/4 cup plus 1 tablespoon milk
SANDWICHES
1 tablespoon butter
8 eggs
1/4 cup milk
Salt and pepper to taste
1. For the biscuits: Set oven to 425 degrees. Lightly grease a baking sheet. In a large bowl combine the flour, baking powder, and salt. Add the butter and blend the mixture until it resembles coarse meal. Add 3/4 cup milk and mix until just combined.
2. Turn the dough out onto a floured surface and press the dough into a square about 1-inch thick. Cut into 4 equal pieces. Brush with remaining tablespoon milk. Bake 15 to 20 minutes, or until golden brown.
3. Whisk together the eggs and milk.
4. In a large skillet over medium heat, melt the butter. Add the egg mixture and cook, stirring often, 3 to 5 minutes, or until set. Season to taste with salt and pepper.
5. Cut open the biscuits and top with the eggs. Serve immediately.
Go Back To Strollerderby
1 Comment
Barb commented on Jun 17 09 at 9:01 amI make a lot of egg bakes… 1. Throw some cut-up bread or English muffins in a pan. 2. Add cooked meat, if you like (such as Italian sausage, or other breakfast sausage). 3. Add some sauteed veggies (onions and peppers for us!… sometimes spinach). 4. Pour in enough Eggbeaters to come half-way up the pan. 5. Top with cheese, and bake until it’s firm in the center. It will puff up to fill the pan. It’s super easy, and my family loves it. It’s also something that I can usually whip up in a pinch because I have all the ingredients on-hand.
Add your take:
Note: Babble is a supportive, diverse community. We encourage a range of opinions,
but any unduly hostile comments will be removed.
Comments are delayed up to 15 minutes
Joslyn Gray 
Amber Doty 
Julianna Miner 
Monica Bielanko 
Sierra Black 
Meredith Carroll 
Carolyn Castiglia 
Sunny Chanel 
Madeline Holler 
Wendy Michaels 
Rebecca Odes 
Danielle Smith 
Danielle Sullivan 
Katherine Stone 
The Walt Disney Company supports Babble as a platform dedicated to honest, engaged, informed, intelligent and open conversation about parenting. However, the opinions expressed on this site are those of individual parents/writers and do not reflect the views of Disney. In addition, content provided on this site is for entertainment or informational purposes only and should not be construed as medical advice, diagnosis, treatment, or safety advice.
1