Who doesn’t love a good brunch party? First, create the muffin tin tray by soaking TRISCUIT crackers in a bowl of whisked eggs until softened and pressing one soaked cracker into each greased mini muffin tin cup. Bake for 15-20 mins at 350°F or until crispy and let cool. Fill each cup with scrambled eggs, bacon bits and shredded cheddar cheese. Bake for 10-15 more mins and serve warm. Don’t forget to pair with a Mimosa or Bloody Mary!
No instructions for this one - I used 1 box Jiffy Corn Bread mix, 4 hot dogs (Cut in 1/6ths), and a mini cupcake pan. Prepare corn bread as box directs, fill muffin cups 2/3, press hot dog section in center, bake @ 400 for 15-20 min. Tasted just like a corn dog! ****
Here’s a game-day appetizer that every football fan will love. Season boneless, skinless chicken breasts with salt and pepper and grill them for about 6 to 8 minutes. Chop each chicken breast up and mix them into a bowl with shredded carrots and chopped celery. Lightly add a mixture of Buffalo wing sauce and mayo into your bowl, and then serve atop TRISCUIT Crackers with crumbles of blue cheese. One bite, and you’ll know why this Buffalo Chicken Salad Topper is one of our football favorites.