Egg biscuits

I struggle with eating breakfast in the morning before work (mostly because I am notoriously late leaving, no matter where I’m headed…), but I’m always hungry by 10:30 and looking for something to munch on before lunch.

Egg cups are one of my quick go-to snacks; they are super easy to assemble and I can use any random ingredients I may already have in the kitchen.  They can be prepared ahead of time and store in an airtight container in the fridge for up to 7 days (although they never last that long in our house!)

I do a lot of variations for the base of my egg cups, depending on what I have around the house, but my favorite is definitely crescent rolls; they add a delicious buttery flavor and make this a true finger food.

I almost always add bacon to my egg cups, because BACON, need I say more?  I tend to fill my egg cups the way I would fill an omelet.  I love mushrooms, peppers and cheese in my omelets, so these are generally my favorite mix-ins.  I will vary the toppings I add to each cup just to give us a little variety.

These egg cups are a healthy alternative for snacking and pack quite a punch!  I will throw a few into a Tupperware before work, and depending on they day, will either eat them straight out of the Tupperware or pop them in the microwave for 30 seconds and enjoy them warm.

Sistema is my favorite Tupperware to use – I love the different size options for all of my snacking needs!

What toppings will you be trying in your egg cups??

AaronAuthorAaronDifficultyBeginner

Yields12 Servings
Prep Time10 minsCook Time18 minsTotal Time28 mins

 1 can Butter Flake Pillsbury Crescent Rolls
 7 eggs
 12 slices bacon, cooked and cut into thirds
 Mini sweet peppers, diced
 Onion, diced
 Mushrooms, diced
 1 cup cheddar cheese, divided
 Salt & pepper, to taste

1

Preheat oven to 350.

2

Roll out crescent dough and press seems together. Cut into 12 squares.

3

Grease pan really well and place 1 crescent square in each muffin cup.

4

Place 3 small pieces of bacon along the sides of each muffin cup.

5

Add desired toppings to each muffin cup.

6

Mix eggs, salt and pepper until well combined. Pour into each cup until ⅔ full.

7

Sprinkle cheese on top and bake for 16-18 minutes.

 

Ingredients

 1 can Butter Flake Pillsbury Crescent Rolls
 7 eggs
 12 slices bacon, cooked and cut into thirds
 Mini sweet peppers, diced
 Onion, diced
 Mushrooms, diced
 1 cup cheddar cheese, divided
 Salt & pepper, to taste

Directions

1

Preheat oven to 350.

2

Roll out crescent dough and press seems together. Cut into 12 squares.

3

Grease pan really well and place 1 crescent square in each muffin cup.

4

Place 3 small pieces of bacon along the sides of each muffin cup.

5

Add desired toppings to each muffin cup.

6

Mix eggs, salt and pepper until well combined. Pour into each cup until ⅔ full.

7

Sprinkle cheese on top and bake for 16-18 minutes.

Egg biscuits

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