Breakfast Biscuit Cups with Eggs Recipe
Biscuit Breakfast Cups are the solution to every hectic morning — flaky, golden biscuit dough pressed into a muffin tin and filled with eggs, cheese, and whatever you have on hand. Pull them from the oven in under 30 minutes and breakfast is served, no plates required.
Ingredients
1 cup Pioneer® Buttermilk Biscuit & Baking Mix
1 lb bacon or sausage, cooked and crumbled
1 cup shredded cheddar cheese
5 large eggs, beaten
1 large red bell pepper, diced
1 small yellow onion, diced
2 tbsp chopped fresh rosemary
These Breakfast Biscuit Cups with Eggs are made with Pioneer biscuit mix for the perfect golden shell that holds every savory filling together, making these biscuit breakfast cups the easiest morning meal you will put into regular rotation.
Instructions
- Preheat and Grease Muffin Tin
Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray.
- Mix the Batter
Mix together Pioneer Buttermilk Biscuit & Baking Mix, bacon, cheese, eggs, peppers, onions, and rosemary in a large bowl.
- Fill and Bake
Fill each muffin tin evenly with batter until about 3/4 of the way full. Bake for 15-20 minutes, or until golden-brown and a toothpick inserted into the center comes out clean.
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