brunch: biscuit egg cups

Brunch is my favorite meal of the day. You can get a little sweet, a little savory and lets me real, I’m not up “early enough” on the weekend for a true breakfast.

Last weekend, I finally got the courage to try a new recipe that I have been stewing on for a few weeks. Let me tell you, they are now going to be a staple in my brunch cookbook! BISCUIT EGG CUPS…. Seriously so delicious, and what is even better is how easy they are to make! It really involved little cooking!

These little guys would be great to make ahead if you are having company over, food prepping for the week, or even to take to a brunch party. You can put anything you want in these; vegetables, multiple meats, or even just eggs!

How good do these look?!

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Here is what you need – this will make 16 egg cups:

  • A can of Pillsbury biscuit dough
  • 5 Eggs
  • Milk
  • Salt and pepper
  • Shredded Cheese
  • Your choice of meat (I used spicy Italian sausage)

Directions:

  1. Preheat your oven to 400 degrees
  2. Make your meat. For the Italian sausage, you need to take it out of the casing. Place the meat into your pan. Begin to separate it with your spatula until it is cooked through.
  3. While your meat is cooking, start on your scrambled egg mixture. Break your eggs into a bowl, add a little milk, salt and pepper. Whisk together. Stir in the shredded cheese then set aside.
  4. Once your meat is done, drain out as much grease as possible and place into a bowl.
  5. Next you will need to get the biscuits ready. Open the can and separate the individual biscuits. You will need to cut these in half so you have two thin patties for a total of 16.
  6. Smash the thin patties with your hand and place into a greased muffin tin, pushing it into the tin and pulling it up the sides slightly. You want it to cover most of the muffin tin.
  7. Place a spoonful of meat (bacon, sausage, whatever!) into each biscuit lined muffin tin. Then place a spoonful of the egg mixture. You want the egg mixture to be a little lower then the top of the cup.
  8. Continue to build all of your muffins. Add a little sprinkle of cheese to the top of each.
  9. Place your muffin tins on a cookie sheet to avoid any mess by the eggs overflowing – trust me, I learned my lesson the first time by not doing this! Ha!
  10. Throw them into the oven for about 10-12 minutes. I usually start checking them around 8 minutes until the egg is cooked and the biscuit is brown.

Give them a try and tell me what you think!! Have questions? Ask below!

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