No Salt Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeLooking 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.
Ingredients
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1 Can Refrigerated Buttermilk Biscuits, 10 Count for Cupcake Size & 8 Count for Larger Muffin Size
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6 Hard Boiled Eggs, Peeled and Chopped
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1 Cup Diced Ham (Can Use Bacon, Sausage, etc.)
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1/2 Cup Cheddar Cheese, Shredded
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4 Green Onions, White and Green Parts, Sliced
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1 Tablespoon Dijon Mustard
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1 Cup Greek Yogurt
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3 Teaspoons Tony’s No Salt Seasoning Blend
- Clear
Directions
- Preheat oven according to directions on biscuit can.
- Spray muffin tin with nonstick spray.
- Flatten each biscuit and push into muffin tin to form the cups.
- In a medium bowl, combine remaining ingredients and stir until thoroughly mixed together.
- Place approximately 1/2 cup of egg filling into each biscuit (an ice cream scoop works well for this).
- Place muffin tin in oven and bake approximately 12-15 minutes, or until the edges of the biscuits turn light golden brown.
- Enjoy these biscuit cups warm or chilled. (They also freeze well.)
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