Cheesy Egg Breakfast Cups

Enjoy these cheesy cups made using Pillsbury® Egg Scrambles and buttermilk biscuits that are baked to perfection – ready in 30 minutes.

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Servings 8

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( 7 ) Ratings

7 Ratings

5 Stars 43%

4 Stars 29%

3 Stars 14%

2 Stars 14%

1 Stars

Member Reviews ( 4 )

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ingredients 3
Prep Time 10 min
Total Time 30 min

Ingredients

1: bag (7.7 or 8 oz) Pillsbury® Egg Scrambles™ frozen egg scramble (any flavor)

1: can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

1/2: cup shredded Cheddar cheese (2 oz)

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Directions

1 Heat oven to 375°F.
2 Heat Egg Scrambles according to directions on bag.
3 Meanwhile, separate dough into 8 biscuits. In each of 8 ungreased regular-size muffin cups, place 1 biscuit; firmly press dough in bottom and up side of each cup, forming 1/2-inch rim.
4 Divide hot Egg Scrambles evenly between cups; sprinkle with cheese.
5 Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes in pan before serving. If desired, garnish with fresh parsley.