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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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  • prep time 10 min
  • total time 30 min
  • ingredients 3
  • servings 8
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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