Quick and Easy Breakfast- 3 Ingredient Hidden Ham and Cheese Biscuits 

With three kids and two adults trying to get out the door quickly in the mornings, I’m always looking for something new to add to my breakfast rotation (see my earlier post where I shared some of the ideas I have tried). I’m always excited when another winner comes along.

This breakfast requires less than ten minutes prep time (more like five if the biscuits are easy to separate 😉), and the rest happens while you are drinking a cup of coffee and reading my blog. Hint, hint! You see what I just did there?

Alrighty, let’s get to it. First, you need to grab your three ingredients from your refrigerator- or someone else’s refrigerator if you aren’t home. If you are home, you probably shouldn’t go to your neighbor’s fridge and grab ingredients. Okay…I’ve got to stop for a moment. Can someone PLEASE tell me why fridge has a “d” in it but the whole word, refrigerator, does not? This drives me crazy!

The three ingredients you need are a can of flaky biscuits (the flakes makes them easier to separate), five slices of deli ham, and a bag of shredded cheese. Get whichever cheese you prefer…you’re eating this, not me. If you’re wondering, though, I used a Colby & Monterey Jack mix. 

  
The first step is to preheat the oven and spray a muffin pan with nonstick coating so that you can get these lovelies out when you are finished. Next, you will need to separate the biscuits into two halves, using the layers to help you do so. 

  

They look like little open mouths to me…just waiting on the game and cheese! Take your ham and cut it in half. I had the deli sliced ham that comes in small circles, so half a piece was perfect for fillings he biscuits, but if your ham slices are larger, adjust accordingly. I had two layers of an because after cutting the circle into two parts, I folded each piece in half. See what I’m talking about…

  
Okay, after you have added the ham, you’ll want to top it with some shredded cheese (or sliced cheese if you’d prefer). I see a Colby-Monterey Jack blend, but almost any cheese would work. I think a sharp cheddar would be great. I just happened to have the Colby jack on hand the day I came up with this recipe.  You’ll need about a tablespoon for each biscuit. 

 
After that, you’re ready to seal the pockets up and get them in the oven. 

  
To seal them, simply fold the top flap over and press the edges down into the muffin pan. 

    

   

  

  
They look like little pillows. Yay! The hard work is over. Who am I kidding? That was not hard work at all. You don’t have to tell the people you are serving them to, though. You can act as if you slaved over them for hours if you’d like. I won’t tell.😉 Now, just put them in the oven, go drink a cup of coffee, and relax. Check them after about ten minutes. After that, keep a watch on them until they are golden brown. 

     
Place them on a pretty plate and serve them. Pat yourself on the back, then sit down and enjoy breakfast with your family.  

    
  

Quick and Easy Hidden Ham and Cheese Biscuits

  • Servings: 4-6
  • Difficulty: easy
  • Print
 
•one can of flaky biscuits 

•5 slices of deli ham

•shredded cheese

Spray a muffin tin with nonstick coating. Tear each biscuit in half. Cut the ham slices in half. Place the bottom half of the biscuit into the muffin pan. Put one piece of ham on top, sprinkle shredded cheese over it, and cover it with the other half of the biscuit. Cook at 350 until browned (about 15 minutes).

 

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My Thoughts on Quick Lunches and a Simple Shrimp Pasta Recipe 

simple shrimp pasta recipe I love a quick lunch and pasta is our go-to around here. I teach, so most summer lunches are at home. Having sandwiches every day just won’t cut it for someone who loves food as much as I do, so I always keep pasta and a few staples on hand.

First, let’s start with what you need to always have on hand for a quick meal. I keep a variety of pastas at all times. You can use whatever you like (or what you find on sale). I put all my packages into a plastic tub with a lockable lid and keep them on the floor in my pantry. They are a great starting point for so many meals. If all else fails, cook a package up in salty water, drain, coat with butter or olive oil, salt and pepper, and Parmesan cheese, and you will please most of the pickiest eaters! This will work for a quick lunch or a simple side.

Next, I always keep onions in a basket in a dark cabinet and bell peppers (a variety of colors) in the freezer. Buy them when they are on sale (or if you’re lucky enough to have a farmer-friend, offer to take the end-of-season ones off their hands), chop them into large chunks, put them on a waxed paper lined baking sheet and freeze them. Once frozen, dump them into a gallon sized freezer bag and keep them until you need them. You can pull out the amount you need and slice them into the sizes you want without even thawing them. My husband doesn’t really like onions and peppers, so I usually leave them both large and either remove them before serving or blend them with an immersion blender. I also keep fresh garlic because I love the flavor, but garlic powder will work in a pinch.

As far as proteins go, deli ham is a good thing to keep in the refrigerator because it can be used for sandwiches, to add to scrambled eggs, or for a variety of pasta dishes (more of those in later posts!). Frozen shrimp is good to have to make a quick, impressive meal for guests. I also usually have bacon because, well, who doesn’t love bacon? A few extras that I add to many of my pasta dishes are black and green olives, banana peppers, crushed red pepper flakes, and herbs (fresh when I have them and dried when I don’t). Last, but not least, I keep olive oil and unsalted butter on hand at all times. The olive oil adds a hint of flavor, and the butter goes into everything from breakfast to dinner to dessert.

Okay, now that you know my basics, let me show you a quick meal we threw together for lunch today. It’s a simple shrimp pasta dish that is easy enough for a lunch with the kids or impressive enough to serve to pop-in guests. The first thing you’ll want to do is to get a large pot of water over high heat to bring it to a boil. It takes this step a little while, so I always start my water first.  Grab a bag of frozen shrimp and start to run them under cool water today thaw. You’re off to a great start! Dinner should be on the table in about 20 minutes.

Get a large skillet started over medium high heat and add about a tablespoon of olive oil to it. Take two or three slices of bacon and chop them into one-inch pieces. Add them to the skillet and stir to coat them in the oil. Mince a clove of fresh garlic if you have it. I first smash the garlic with the side of a butcher knife, peel it, then dice it finely. Slice about 1/4 of an onion and add these two items to the skillet. Your kitchen will immediately smell delicious. This is when the kids start to arrive and ask if lunch is ready. I also pulled a couple of chunks of bell pepper from the freezer, sliced them, and added them at this point. You could leave these out if you don’t like them. It’s your meal. Make yourself happy. 😉

Your water should be boiling by now, so add a tablespoon of salt to it and add in about a pound of pasta. I used thin spaghetti noodles today. Stir them and get back to your skillet. Your shrimp should be thawed, so shake off the excess water to avoid oil splatter and add them to the skillet. Season them with the Cajun seasoning of your choice and a little Old Bay if you have any. Stir them occasionally until they are cooked through. You’ll know that they are done when they are pink. Throw in a tablespoon of butter for good measure.

It looked like it needed a little more liquid, so I  added about a half cup of chicken broth, but you could use chicken bouillon and water or just a bit of the pasta-cooking water if you don’t have any. To finish it off, I added the juice of half a lemon and a little fresh Italian parsley, but both of these are optional. Drain the pasta and add it tintype skillet. Give it a stir to coat it well, then serve it to your husband and kids, your neighbor, your boss, or if you’re home alone…serve it to yourself.  This was delicious, pretty, and most importantly…fast!

20 Minute Simple Shrimp Pasta

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 16 oz. thin spaghetti (or pasta of your choice)
  • 1 lb. package frozen, peeled and deveined shrimp (raw)
  • 3 slices bacon
  • 1 clove garlic, minced
  • 1/4 onion, sliced
  • 1/4 bell pepper, sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1 teaspoon Cajun seasoning
  • Juice from 1/2 small lemon
  • 1/2 cup chicken broth (optional)
  • 2 Tablespoons of chopped Italian parsley (optional)
  • Salt

Bring a large pot of water to a boil. Put olive oil in a large skillet over medium high heat. Add the diced bacon. Once it starts to brown, add the onions, garlic, and peppers. Stir until the vegetables start to soften. Add the shrimp and Cajun seasoning. Stir until the shrimp turn pink.  Once the water boils, add a tablespoon of salt and the pasta. Give the pasta a stir to prevent it from sticking together.  Once the shrimp are done, add the chicken broth (or a bit of the pasta water), the butter, and the lemon juice. Drain the pasta when it is done and add it to the skillet. Stir quickly to coat. Add the parsley, if using, and serve.

A No Time for Lunch Homemade Lunch

Who needs a quick meal idea? I’m talking about the need-to-feed-the-kids-in-ten-minutes kind of meal…you know, the kind you need in your arsenal when it is 12:15, your younger two aren’t dressed yet, and your oldest has to be at volleyball practice at 1:00. This meal uses only ingredients that I almost always have on hand. It is simple to make, pretty enough for guests, and even fairly healthy! It’s my version of a seven-layer dip. You can adjust the layers to fit your family’s tastebuds (or the ingredients you have on hand). You can even add shredded chicken, shredded pork, or cooked ground beef to make it a heartier dinner. I decided to make these in individual bowls to make it easier to serve (and to eliminate fussing among the children about who was eating what amount). You simply start with a can of refried beans. You have choices here…vegetarian, fat free, original, homemade. Mix this with a tablespoon or two of taco seasoning. I keep my own homemade taco seasoning on hand, but feel free to use any packaged brand you like. If you are making one large dip, use about a 9×9 dish, or you can make four or five individual servings. Layer the bean mixture first, followed by a layer of sour cream. Next, you will add your favorite salsa. My family loves the Herdes brand, but any kind will work. Next is a layer of lettuce, a layer of diced avocado, a layer of green onions, and top it off with shredded cheese. This may look like a lot of steps, but we had this finished and on the table in ten minutes. Add some tortilla chips on a plate for dipping and enjoy! If you get a chance to try this, let me know in the comments. I would love to hear your suggestions for additional or substituted layers.

Mexican Layered Dip

  • Servings: 4-6
  • Difficulty: easy
  • Print
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  • 1 can refried beans
  • 2 Tablespoons taco seasoning
  • 1 cup sour cream
  • 1 cup salsa
  • 1 avocado, diced
  • 2 cups shredded lettuce
  • 1/4 cup diced green onion
  • 1 cup shredded cheddar cheese
  • Mix the taco seasoning and beans. Layer all ingredients, in order, into a 9×9″ dish or 4-5 individual bowls. Serve with tortilla chips.
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