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.