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  

INGREDIENTS:

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

DIRECTIONS:

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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No Salt Seasoning Blend
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