Cheesy Egg Biscuit Cups
Cheesy Egg Biscuit Cups
Ingredients
For the Biscuit Cups
- 1 refrigerated biscuit dough, 8-count can
- cooking spray, as needed
For the Filling
- 8 ounces chicken sausage, cooked and crumbled
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 1/2 bell pepper, any color, finely diced
- 1 cup fresh spinach, chopped
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
⏱️ 2 min•🌡️ 375
- 2
In a medium skillet over medium heat, cook the crumbled chicken sausage until browned and cooked through. Drain any excess fat and set aside.
⏱️ 5 min
- 3
Add olive oil to the same skillet. Sauté the diced onion and bell pepper for 3 to 5 minutes, or until softened. Add the chopped spinach and cook until wilted, about 1 to 2 minutes. Remove from heat.
⏱️ 7 min
- 4
In a large bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min
- 5
Separate the biscuit dough into 8 biscuits. Press each biscuit into the bottom and up the sides of 8 cups in the prepared muffin tin, forming a cup shape.
⏱️ 3 min
- 6
Divide the cooked chicken sausage, sautéed vegetables, and shredded cheddar cheese evenly among the biscuit cups.
⏱️ 3 min
- 7
Carefully pour the whisked egg mixture over the filling in each biscuit cup, filling them about three-quarters full.
⏱️ 2 min
- 8
Bake for 18 to 22 minutes, or until the biscuit edges are golden brown and the egg filling is set and lightly puffed. A knife inserted into the center of the egg should come out clean.
⏱️ 20 min•🌡️ 375
- 9
Let the biscuit cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Egg Biscuit Cups
Ingredients
For the Biscuit Cups
- 1 refrigerated biscuit dough, 8-count can
- cooking spray, as needed
For the Filling
- 8 ounces chicken sausage, cooked and crumbled
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 1/2 bell pepper, any color, finely diced
- 1 cup fresh spinach, chopped
- 8 large eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly spray a 12-cup muffin tin with cooking spray.
⏱️ 2 min•🌡️ 375 - 2
In a medium skillet over medium heat, cook the crumbled chicken sausage until browned and cooked through. Drain any excess fat and set aside.
⏱️ 5 min - 3
Add olive oil to the same skillet. Sauté the diced onion and bell pepper for 3 to 5 minutes, or until softened. Add the chopped spinach and cook until wilted, about 1 to 2 minutes. Remove from heat.
⏱️ 7 min - 4
In a large bowl, whisk together the large eggs, milk, salt, and black pepper until well combined and slightly frothy.
⏱️ 2 min - 5
Separate the biscuit dough into 8 biscuits. Press each biscuit into the bottom and up the sides of 8 cups in the prepared muffin tin, forming a cup shape.
⏱️ 3 min - 6
Divide the cooked chicken sausage, sautéed vegetables, and shredded cheddar cheese evenly among the biscuit cups.
⏱️ 3 min - 7
Carefully pour the whisked egg mixture over the filling in each biscuit cup, filling them about three-quarters full.
⏱️ 2 min - 8
Bake for 18 to 22 minutes, or until the biscuit edges are golden brown and the egg filling is set and lightly puffed. A knife inserted into the center of the egg should come out clean.
⏱️ 20 min•🌡️ 375 - 9
Let the biscuit cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.
⏱️ 3 min