Eggs In A Basket

This is a fun type of breakfast to make for the family or even for just one or two people. I keep a biscuit mix in the fridge and mix up some biscuits quickly for this type of thing. The original recipe calls for baking the eggs for 10-15 minutes, but I found that it needed about double that time so the whites of the eggs were not totally gooey. I also thought it needed a little more flavor around the biscuit and egg. So this recipe was adapted from a wonderful cookbook that I bought at a used book sale and is full of recipes and tips- recipe by Geni Wixson- from Whole Foods For The Whole Family La Leche League International Cookbook 1981. The amounts of the ingredients vary according to taste and how many "baskets" you are
preparing.

Ingredients:


eggs
biscuits
butter
salt/pepper to taste
dried parsley
prepared mustard
sliced cheese

Directions:

Preheat oven to 400 degrees F. Grease the muffin tins generously and then line tins with squares of biscuit dough. Brush each one with some melted butter and mustard and sprinkle with parsley. Break an egg into each one. Bake at 400 degrees for 15-30 minutes or until eggs are cooked to your liking.  May place a slice of cheese over each egg after removing from the oven.


Cool on a wire rack for 5-10 minutes; carefully remove from the muffin tins, using a knife around the edges to loosen them if necessary.