1/2cupblueberriesor other berries, chopped nuts, gluten & dairy free chocolate chips, etc.
cinnamon-sugar to dust on topoptional
Oil 12 cup muffins tin. Crack one egg each into 6 of the cups in the tin. If desired, scramble eggs in a separate bowl, adding spices and finely diced already cooked veggies before dividing into 6 cups of the the muffin tin.
Stir together the biscuit mix, sugar, milk substitute, and oil until smooth. Stir in blueberries. Divide batter between remaining 6 cups in the muffin tin. Sprinkle with cinnamon-sugar, if desired.
Bake in box oven (about 350 degrees F) for 20 minutes before checking. Meal is done when eggs are set and muffins are cooked through.
Box Oven Muffins and Eggs —https://angelaskitchen.com/2013/07/02/the-great-gluten-free-campout-box-oven-muffins-and-eggs/