Breakfast:
Sausage, Egg, and Cheese Biscuits
1 lb breakfast sausage
1 dozen eggs
1 can cream of mushroom soup
1 cup grated cheese biscuits
2 cans Grands biscuits
Cook sausage; drain and rinse. Add eggs and scramble until still soft. Add soup and cheese. Mix well; salt and pepper to taste. Set aside.
Half each biscuit and cut in half. Press down each half into a muffin cup, as if lining muffin cup with biscuit. Fill with egg mixture and bake at 400 degrees for approximately 15 minutes or until biscuits are done.
I halved for our family of 3 and we had leftovers.
Tina brought these to me when we had Riley and they freeze well too--make the whole batch and freeze extras for breakfast on the go.
Dinner:
We had his grandparents over for Chicken Pot Pie. It was a hit with all ages, from 3 to 89!
In between all of this cooking, Riley and I managed to whip up some confetti cupcakes (thank you Betty Crocker) with chocolate icing (right out of a tub) and sprinkles for him to take to school!
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