By The recipe Saturday was breakfast biscuit cups — refrigerated biscuit dough pressed into muffin tin wells, filled with scrambled egg, sausage, and cheese, baked. The grab-and-go breakfast Aunt Tammy hosted at her place.
The recipe is below.
Breakfast Biscuit Cups
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 6 large eggs
- 1/4 cup milk
- 1/2 cup cooked breakfast sausage, crumbled
- 1/2 cup shredded cheddar cheese
- 2 tablespoons diced green onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Cooking spray
Instructions
- Preheat oven. Heat your oven to 375°F. Generously spray a standard 12-cup muffin tin with cooking spray and set aside.
- Prepare the biscuit dough. Separate each biscuit and split them in half horizontally so you have 16 rounds. Press one round into the bottom and up the sides of each of 12 muffin cups, forming a small cup shape. (You’ll have a few rounds left over — bake them separately as a snack.)
- Make the egg filling. In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
- Fill the cups. Divide the crumbled sausage evenly among the biscuit cups. Pour the egg mixture over the sausage, filling each cup about three-quarters full. Top each with shredded cheddar and a pinch of green onion.
- Bake. Bake for 18–22 minutes, until the eggs are set and the biscuit edges are golden brown. A toothpick inserted in the center of the egg filling should come out clean.
- Cool and serve. Let the cups rest in the pan for 5 minutes before running a butter knife around the edges to release them. Serve warm.
Nutrition (per serving)
Calories: 210 | Protein: 9g | Fat: 11g | Carbs: 18g | Fiber: 0g | Sodium: 480mg