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Breakfast for a Group: Baked Egg Biscuit Cups

August 6, 2012

Happy Monday, everyone! Joe and I are officially on vacation and enjoying some much-needed time away from work and real life. I, however, am blogging while on vacation because, well, when I think about things I love to do with my free time, blogging totally makes the list. Thank you to everyone who entered the Chobani giveaway! I loved hearing what everyone would do if they were to compete in the Olympics. And I’m happy to know I’m not the only person who is glued to the television. The winner of the giveaway is Cassandra! Send me an email (madisonjanemayberry@gmail.com) and I’ll have Chobani send you your yogurt!

Let’s make a turn and talk easy breakfast ideas for a bit! I can’t believe I haven’t shared this little recipe with you until now. It’s one of Joe’s favorite breakfasts and I love it because it’s incredibly easy and makes very little mess in comparison to regular egg dishes like egg bakes, scrambled eggs and fried egg sandwiches. These little egg-stuffed biscuits are also great for feeding a group, which can be challenging at breakfast.

Although they aren’t exactly health-food, they do have plenty of protein and a lot less sugar than some of those jumbo coffee shop pastries you might be tempted to grab when you’re short on time. And the method couldn’t be easier. Press a biscuit into a jumbo muffin cup, crack an egg into the center of each biscuit cup, bake, top with a little cheese, bake some more and done! It’s amazing how perfectly cooked the egg gets while managing to not over-cook the biscuit surrounding it. Next time you’re looking for a quick breakfast idea, give this method a try!

Baked Egg Biscuit Cups
Ingredients
*6 Pilsbury Grands Flaky Layers Biscuits
*6 large eggs
*2 ounces shredded sharp cheddar cheese
*Salt and ground black pepper

Instructions
*Preheat oven to 375°F. Lightly grease 6 jumbo muffin cups. Press the unbaked biscuit dough into the bottom and up the sides of each of the jumbo muffin cups. Break and egg into the center of each. Place in the oven and bake for 20 to 25 minutes, or until the whites of the eggs are no longer soft and glossy. During the last 2 to 3 minutes of baking, top with cheese and continue to bake until egg is cooked and cheese is melted. Remove from oven and sprinkle with salt and ground black pepper. Serve immediately. Makes 6 servings

Happy Cooking!
Madison

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17 Comments

  • Reply Tara @ Chip Chip Hooray August 6, 2012 at 2:06 pm

    I’m glad you guys are getting some time to relax! I hope it’s rejuvenating and restorative. 🙂

  • Reply Amber August 6, 2012 at 2:38 pm

    Those look delicious. What a great idea – will definitely have to give those a shot next time we have guests in town. So glad you’re getting plenty of time to relax and do things you love! 🙂

  • Reply Maggie G. August 6, 2012 at 5:58 pm

    I love this idea! While I’m sure I could easily put away 2 or 3 of these all by myself, I’m pinning it to save for the next time I have people over for breakfast 🙂

  • Reply Taylor August 6, 2012 at 10:10 pm

    I love loveee biscuits, and I just so happen to have an extra can of them in the fridge! This seems like a perfect easy breakfast for this week. 🙂

  • Reply Kayleigh August 7, 2012 at 12:38 am

    Looks great!

  • Reply Alisa Link August 7, 2012 at 3:20 am

    This looks SO GOOD. I have some biscuits in my fridge for monkey bread… but now I’m thinking I might have to make this with one or two of them.

  • Reply Rachel @ The Avid Appetite August 9, 2012 at 2:25 pm

    Yum!! This is a great idea for brunch!

  • Reply Easy, FUN ways to cook eggs | Red Barn Free Range Chicken September 13, 2013 at 3:30 am

    […] Egg Biscuits These little egg-stuffed biscuits are also great for feeding a group, which can be challenging at breakfast. Although they aren’t exactly health-food, they do have plenty of protein and a lot less sugar than some of those jumbo coffee shop pastries you might be tempted to grab when you’re short on time. […]

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  • Reply LR April 30, 2014 at 12:26 pm

    M new to baking . What is a biscuit dough? Can I use normal biscuits and crush them to prep this dish?

    • Reply MadisonMayberry April 30, 2014 at 1:17 pm

      The dough called for in this recipe is just the canned biscuit dough made by Pillsbury. You can use Pillsbury Grands! Flaky Layers, like I used, or your favorite Pillsbury biscuit dough, like Buttermilk, etc.

    • Reply AlexDishaw September 9, 2014 at 4:16 am

      You, my good sir, my be the most legitimately just plan old stupid person I have ever encountered on the internet. That you don’t understand one of the most obvious and basic parts of baking and arguably everyday physics in general is completely overshadowed by the fact that it seems no one in your family ever cooked anything containing any kind of flower or even canned biscuits. Fucking family of fucktards.

      • Reply martha March 19, 2015 at 7:57 pm

        SMARTIE ONE , so you,genius baker, bake with FOOOWEEER ? Needed a good laugh..

  • Reply Egg In A Biscuit Is Everything Breakfast Ever Wanted To Be | Newsegator April 30, 2014 at 5:39 pm

    […] recommend letting food blogger Espresso and Cream walk you through the process. Go to her site to check out the recipe. Espresso and Cream uses Pillsbury biscuits for additional ease, but we recommend giving it a try […]

  • Reply Elizabeth March 28, 2015 at 6:45 pm

    Can you freeze the leftovers?

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