Anything with eggs is always a hit in our house. It's one of the only ways I can get veggies into my kids.
1 can of reduced-fat biscuits
1/2 c milk (or non-dairy substitute)
1/2 c frozen corn
2 leeks, diced
1 T olive oil
1/2 tin of salmon
Coat a muffin tin generously with nonstick cooking spray. Split biscuits in half and put one into each cup. Bake at 375 for 5 minutes.
Sautée corn and leeks in olive oil. Season with salt and pepper.
Mix eggs, milk, veggies and salmon in medium bowl. Pour over half-baked biscuits and put back into oven for another 10 minutes or until eggs are set.
We ate these with rosemary potato wedges and pear slices last night. Leftovers make a great breakfast or lunch!