Broccoli Biscuit Muffins - Easy Make Ahead Bento Box Lunch

If you have tried bento-ing at all, you know by now that prepping is the key to making things fast and easy. But how can you make the prep part fast and easy, too? One awesome way that I've discovered is the biscuit muffin. Just grab a can of those refrigerated biscuits, prep what you'd like to eat with them (broccoli, ham, cheese, asparagus, cauliflower, whatever), and put it all into a muffin tin. Bake according to the directions on the package, and voila!

The first time I made it, I used the whole biscuit in each muffin tin, and they came out kind of doughy. Not raw dough, but too much dough, not enough filling. This time, I tore each biscuit in half horizontally (along one of the flakes) and used only half the biscuit per muffin tin. They came out much better:

These were broccoli and fresh mozzarella balls (in retrospect, I think I should have used shredded swiss because fresh mozzarella doesn't melt as well as I would have liked). Right out of the oven, they're amazing. Cold, they're decent, but they would be better warmed at least a touch, if you use cheese.

Regardless, they are quick and easy to make, and they work well for bento lunches:

For this lunch, we are broccoli heavy - leftover broccoli and bell peppers, with ranch and hummus (in the chick and piggy), and blackberries. If you want to add more protein, a boiled egg or some nuts would be great, or some peanut butter and celery. Easy, quick and simple bento!