Cheesy Egg Breakfast Cups
-
10
min
prep time
-
30
min
total time
-
3
ingredients
-
8
servings
-
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
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.
Nutrition Information
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 205.9
% Daily Value
- Total Fat
- 8.9g
- 14%
-
- Saturated Fat
- 4.0g
- 20%
- Cholesterol
- 27.7mg
- 9%
- Sodium
- 491.7mg
- 20%
- Total Carbohydrate
- 26.0g
- 9%
-
- Sugars
- 5.0g
- Protein
- 5.4g
- Calcium
- 5.10%
- 5%
- Iron
- 6.60%
- 7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe Step Photos
-
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.
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