Cheesy Egg Breakfast Cups

(8)
  5 reviews

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)

Directions

  1. 1 Heat oven to 375°F.
  2. 2 Heat Egg Scrambles according to directions on bag.
  3. 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. 4 Divide hot Egg Scrambles evenly between cups; sprinkle with cheese.
  5. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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