Take-and-go egg biscuits
May 17, 2022 • 15 min
These simple egg cups can be made ahead of time, are packed with protein and can help battle fatigue.
- 1 can refrigerated biscuits
- 8 whole eggs
- Any sautéed vegetables (optional)
- Cooked sausage or bacon (optional)
- Shredded or crumbled cheese (optional)
- Salt and pepper to taste
Step 1: Preheat oven
Preheat oven to 400 degrees F.
Step 2: Prepare biscuit crust
Spray a large muffin tin or 4 oz. ramekins with nonstick cooking spray and place on a sheet pan. Flatten biscuit dough and press into each muffin pan cup and mold up the sides of the pan.
Step 3: Fill biscuits
Spoon in cooked meat and sautéed veggies of choice, but don’t overfill.
Step 4: Add toppings
Crack an egg on top and sprinkle with salt and pepper. Top with cheese if desired.
Step 5: Bake & enjoy
Cook for 12-15 minutes until the biscuits are golden and the egg whites are set. Remove and use an offset spatula or knife to loosen egg biscuits from cups. Serve with hot sauce or salsa, if desired.
Pro tip: To avoid a watery end product, make sure veggies are well dried prior to adding to the sauté pan.