One Pork Butt – Three Meals.
And finally, here’s meal idea three…brunch!
It’s mother hubbard here this weekend. This is about as real as it gets folks, I’m talking down to one egg kind-of-serious. I managed to whip up something creative with just a few ingredients and leftovers though, which is what I do best! AND, I was even able to base it off a little inspiration from one of my favorite pancakes.
There’s this crazy tasty, sweet/savory pancake at First Watch made with cheddar cheese and bacon, which was the inspiration for this dish. Sounds weird, but covered in yummy maple syrup, it’s the perfect brunch bite! Making these as muffins allows you to cook them all at once, rather than having to flip a bunch of jacks individually, and I’m all about saving time!
The following makes 6 muffins (compliments of This Girl’s Gotta Eat):
- 1/2 cup unsweetened almond milk
- 1 egg
- 1 cup Bisquick
- 1 cup Pulled Pork
- 2 slices sharp cheddar cheese, torn into pieces
- Peach Habanero Syrup
Preheat oven to 400.
In a medium bowl combine the milk and eggs. Add Bisquick and stir until just combined. Fold in the pork and cheese.
Spray a large muffin tin with non-stick spray, or use liners for easy cleanup like me. Divide the batter among 6 cups. Bake until cooked through and slightly browning on top, about 20 minutes. Allow to cool slightly before removing.
Serve pancake muffins with a side of Peach Habanero Syrup to pour all over!