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Breakfast Biscuit Cups

  • Prep Time: 15m
  • Cook Time: 15m

Ingredients

  • 1 Can Refrigerated Buttermilk Biscuits, 10 ct for cupcake sized tin, 8 ct for larger muffin sized tin
  • 6 Hard Boiled Eggs, Peeled and Chopped
  • 1 c Diced Ham
  • 1/2 c Cheddar Cheese, shredded
  • 4 Green Onions, White and Green Parts, Sliced
  • 1 tbsp. Dijon Mustard
  • 1 c Greek Yogurt
  • 3 tsp. Tony Chachere's No Salt Seasoning Blend

Instructions

  1. Preheat oven according to directions on biscuit can.
  2. Spray muffin tin with nonstick spray.
  3. Flatten each biscuit and push into 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. (Also freezes well)