Breakfast Biscuit Cups

May 14, 2018
Looking for that easy, grab-and-go breakfast that's healthy for you? Then these Breakfast Biscuit Cups are you. What started out as a special treat for Christmas morning in Chef Kate Stuart's home soon turned into an every-week staple for her kids. Made with our No Salt Seasoning Blend, these biscuit cups are perfect for a quick, delicious and healthy morning meal.
Prep time: 15 minutes   Cooking time: 12-15 minutes  


1 Can Refrigerated Buttermilk Biscuits 
6 Hard Boiled Eggs, Peeled and Chopped
1 Cup Diced Ham (Can Use Bacon, Sausage, etc.)
1/2 Cup Shredded Cheddar Cheese
4 Green Onions, White and Green Parts, Sliced
1 Tbsp. Dijon Mustard
1 Cup Greek Yogurt
3 tsp. Tony Chachere's No Salt Seasoning Blend


1. Preheat over according to directions on biscuit can.
2. Spray muffin tin with nonstick spray.
3. Flatten each biscuit and push into muffin tin to form the cups.
4. In a medium sized bowl, combine remaining ingredients and stir until thoroughly mixed together.
5. Place approximately 1/2 cup of egg filling into each biscuit - an ice cream scoop works well for this.
6. Place muffin tin in oven and bake approximately 12-15 minutes, or until the edges of the biscuits turn light golden brown.
7. Enjoy these biscuit cups warm or chilled. (Also freezes well.)

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