Recipes > Breakfast

Breakfast Biscuit Cups

Prep Time

15 minutes

Cook Time

12 minutes


4-6 people

Looking for that easy grab-and-go breakfast that’s healthy for you? Then these Breakfast Biscuit Cups are for you. What started out as a special treat on Christmas morning for Kate Stuart’s kids, soon turned into an every-week staple for her kids. Made with Tony’s No Salt Seasoning Blend, these biscuit cups are perfect for a quick, delicious and healthy morning meal.

Breakfast Biscuit Cups

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  • 1 Can Refrigerated Buttermilk Biscuits, 10 Count for Cupcake Size & 8 Count for Larger Muffin Size

  • 6 Hard Boiled Eggs, Peeled and Chopped

  • 1 Cup Diced Ham (Can Use Bacon, Sausage, etc.)

  • 1/2 Cup Cheddar Cheese, Shredded

  • 4 Green Onions, White and Green Parts, Sliced

  • 1 Tablespoon Dijon Mustard

  • 1 Cup Greek Yogurt

  • 3 Teaspoons Tony’s No Salt Seasoning Blend

  • Clear


  1. Preheat oven 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 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. (They also freeze well.)

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