Best 9 Scrambled Egg Biscuit Cups Recipes

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Are you looking for a quick and easy breakfast solution that is both delicious and nutritious? Scrambled egg biscuit cups are a perfect choice! With just a few simple ingredients and a little bit of prep time, you can have a protein-packed breakfast that will keep you satisfied all morning long. These egg cups are not only tasty and convenient, but they're also a great way to sneak in some extra vegetables. So, gather your ingredients and let's get started on creating the perfect scrambled egg biscuit cups!

Check out the recipes below so you can choose the best recipe for yourself!

BACON & EGG BISCUIT CUPS



Bacon & Egg Biscuit Cups image

Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.

Provided by TFR1959

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 28m

Yield 12

Number Of Ingredients 5

6 slices bacon
1 (16.3 ounce) can refrigerated biscuit dough
6 eggs
½ cup Borden® Cheddar and Monterey Jack Shreds
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
  • Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
  • Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
  • Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
  • Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g

SCRAMBLED EGG BISCUIT CUPS



Scrambled Egg Biscuit Cups image

Marry scrambled eggs and biscuits in a 30-minute, start-to-finish breakfast treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 12

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/3 cup shredded Cheddar cheese (1 1/2 oz)
3/4 cup milk
8 eggs
1/8 teaspoon pepper
1 tablespoon butter or margarine, softened
1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
1 tablespoon chopped fresh chives
Additional cooked real bacon bits or pieces

Steps:

  • Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
  • Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
  • In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
  • To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 3 1/2 g, ServingSize 1 Biscuit Cup, Sodium 420 mg, Sugar 2 g, TransFat 1 g

BISCUITS WITH CREAM GRAVY, SAUSAGE AND SCRAMBLED EGGS



Biscuits With Cream Gravy, Sausage and Scrambled Eggs image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

8 Black Pepper Buttermilk Biscuits (see below)
8 Sausage Patties (see below)
Cream Gravy (see below)
Chopped fresh parsley leaves, for garnish
Scrambled eggs, for serving
1 pound ground pork
2 cloves garlic, smashed and chopped into a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons canola oil
Kosher salt and freshly ground pepper
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
4 cups all-purpose flour, plus more for shaping
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tablespoons ( 1/2 stick), melted
1 1/2 cups buttermilk, chilled
1/2 cup heavy cream
Freshly ground pepper

Steps:

  • Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.
  • Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
  • Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
  • Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
  • Put the milk in a small saucepan and bring to a simmer over medium heat.
  • Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
  • Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.

SCRAMBLED EGG MUFFINS



Scrambled Egg Muffins image

After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1/2 pound bulk pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.

Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

SCRAMBLED EGGS WITH BUTTERMILK BISCUITS CHIPPED BEEF AND SAUTEED RED ONIONS



Scrambled Eggs with Buttermilk Biscuits Chipped Beef and Sauteed Red Onions image

Provided by Food Network

Number Of Ingredients 18

2 tablespoons vegetable oil
2 ounces sliced red onions
1 pound beef tenderloin thinly sliced
1/4 cup all-purpose flour
1 cup chicken or vegetable stock (hot)
1/3 cup heavy cream
1/2 teaspoon Dijon mustard
2 tablespoon white wine
Salt and pepper, to taste
1 tablespoon chopped parsley, plus more for garnish
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2/3 cup cold butter, plus 1/4 cup melted unsalted butter
1 1/2 cups buttermilk
2 eggs ( for each biscuit served )

Steps:

  • For the chipped beef, in a saute pan heat the oil and add the red onions. Saute until golden brown. Add the beef and saute until the meat is browned. Add in the flour and mix well. Whisk in the hot stock. Cook until it begins to thicken stirring constantly. Stir in the cream, mustard and white wine. Season with salt, pepper, and parsley.
  • For the biscuits, sift all together dry ingredients. Cut in the chilled butter until the texture is of coarse crumbs. Stir in the buttermilk to form a soft dough. Drop biscuits onto a cookie sheet lined with parchment paper. Bake in a 350 degree preheated oven until golden brown.
  • For the plate; scramble 2 eggs for each biscuit served. Slice each biscuit in half and place flat bottoms on the plate. Fill each biscuit base with eggs. Spoon chipped beef and onions over eggs. Garnish with fresh parsley. Serve while hot.

BREAKFAST BISCUIT CUPS



Breakfast Biscuit Cups image

This is a sausage biscuit with egg and cheese that freezes very well. Sixty seconds in the microwave & you have breakfast!

Provided by CareCook

Categories     Breakfast

Time 30m

Yield 1 biscuit cup, 10 serving(s)

Number Of Ingredients 5

1 lb breakfast sausage, ground
1/3 cup onion, finely chopped
6 eggs, scrambled (with milk)
1/2 cup cheddar cheese, shredded
1 (10 count) can flakey biscuits

Steps:

  • Preheat oven to 400 degrees.
  • In a medium non-stick skillet, cook the sausage and onion over medium heat, about 5 minutes or until meat is done. Drain any excess grease.
  • Cook the scrambled eggs.
  • Add the cheese and sausage/onion mixture to the eggs.
  • Divide each biscuit in half by pulling apart the layers. Press each half into non-stick muffin tins coated with non-stick cooking spray. Divide the meat evenly into the prepared muffin tins. Bake for 10 minute.
  • To Freeze: cool baked cups to room temperature Freeze on baking sheet, then transfer to zip-top freezer bags.
  • To Prepare after Freezing: Preheat oven to 350. Defrost cups or place them frozen on a nonstick baking sheet. Bake for 10-15 min or until heated through OR.
  • Reheat in microwave approximately 1 minute.

BREAKFAST CUPS



Breakfast Cups image

This is a good way to get the morning going. Just give yourself about an hour. They are filling and versatile. Kids can also help some.

Provided by Jennicaakes

Categories     Breakfast and Brunch     Eggs     Breakfast Sandwich Recipes

Time 30m

Yield 18

Number Of Ingredients 7

cooking spray
18 refrigerated biscuits (unbaked)
8 ounces breakfast sausage
7 large eggs
½ cup milk
salt and ground black pepper to taste
1 cup mild shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  • Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
  • Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
  • Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
  • Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 13.6 g, Cholesterol 88.3 mg, Fat 11.4 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 4.3 g, Sodium 496.6 mg, Sugar 2.7 g

SCRAMBLED EGG HASH BROWN CUPS



Scrambled Egg Hash Brown Cups image

They may look like muffins, but these cuties pack my favorite breakfast all-stars like eggs, hash browns and bacon. Grab one and get munching. -Talon DiMare, Bullhead City, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 7

1 package (20 ounces) refrigerated Southwest-style shredded hash brown potatoes
6 large eggs
1/2 cup 2% milk
1/8 teaspoon salt
1 tablespoon butter
10 thick-sliced bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar-Monterey Jack cheese, divided

Steps:

  • Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 180 calories, Fat 10g fat (5g saturated fat), Cholesterol 113mg cholesterol, Sodium 487mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

SCRAMBLED EGGS IN TOAST CUPS



Scrambled Eggs in Toast Cups image

Take your morning eggs and toast to the next level.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

4 slices Pumpernickel Bread
2 tablespoons butter (softened)
10 large eggs
1 teaspoon coarse salt
1/4 teaspoon ground pepper
Fresh herbs for garnish

Steps:

  • Preheat oven to 400 degrees. Spread both sides of 4 slices of pumpernickel bread with 2 tablespoons softened butter. Firmly press slices into four 8-ounce custard cups or a jumbo muffin tin. Bake until crisp, 15 to 20 minutes; set aside.
  • Meanwhile, whisk 10 large eggs in a large bowl with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat; add eggs. Cook, scraping pan occasionally with a heatproof rubber spatula, until eggs are just set, 8 to 10 minutes.
  • Spoon eggs into toast cups; garnish with chopped fresh herbs.

Nutrition Facts : Calories 317 g, Fat 19 g, Fiber 1 g, Protein 18 g

Tips:

  • Use fresh ingredients for the best flavor and texture.
  • Don't overcook the eggs. They should be cooked through but still moist and fluffy.
  • Season the eggs liberally with salt and pepper. You can also add other seasonings, such as herbs, cheese, or vegetables.
  • Use a muffin tin that has been greased or lined with parchment paper to prevent the egg cups from sticking.
  • Be careful when removing the egg cups from the muffin tin. They can be delicate and may break if you're not careful.
  • Serve the egg cups immediately or store them in the refrigerator for later.

Conclusion:

Scrambled egg biscuit cups are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for busy mornings or when you're feeding a crowd. With a few simple ingredients, you can create a tasty and satisfying meal that everyone will enjoy. So next time you're looking for a quick and easy breakfast or brunch recipe, give scrambled egg biscuit cups a try.

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