There are times when you know you have a great canvas to explore variations, such as pizza. You can go from the basic of pepperoni to the interesting (pesto, chicken and goat cheese) to the truly exotic (eel and Alfredo).
In a previous post, I shared a lunchtime favorite of Beef and Biscuits. The canvas of biscuit cups just begs to be painted on. This variation first came up when we decided to have several families over for brunch last year.
I was looking for something that was easy to serve, easy to eat, and hearty. These Breakfast Biscuit cups meet all three criteria.
These are great tasting and open to endless variation.
These include bacon, peppers and onions. You could go meatless or all meat.
Saute up the onion and peppers.
Spread the biscuit dough in a muffin tin and make a little cup out of it.
Put some scrambled egg in. Top with a little cheese.
Add the meat and veggies and more egg.
Top with more cheese.
Out of the oven.
Breakfast Biscuit Cups
Prep Time: 5 mins | Cook Time: 20 mins | Makes: 1 serving | Difficulty: Easy
Ingredients:
- Vegetable oil
- 1 16fl oz container of egg beaters (or 7 large eggs, cracked and beaten until the yolk and white are mixed)
- 1/2 red bell pepper, chopped
- 1/4 red onion, chopped
- 1/2 lb pre cooked bacon chopped into small pieces (or equivalent in real bacon bits)
- 2 cups shredded Mexican or cheddar cheese
- 1 can or regular sized (not Grands) refrigerator biscuits
- Salt and pepper to taste
Directions:
Preheat oven to the temperature prescribed on the biscuit can.
Preheat a small amount of oil large skillet over medium heat. Add chopped bell pepper and onion and sauté until onion is translucent. Add bacon until warmed. Remove from heat and set aside.
Add a little more oil in the skillet and return to medium heat. Pour in egg beaters and cook, turning and breaking up frequently until well scrambled. Salt and pepper to taste. Set aside.
Spray muffin tin with cooking spray. Open biscuits and place one in each of the outside muffin slots, leaving the middle ones open. Using fingers and thumbs, press the biscuits flat in the bottom of each cup and as much up the sides as reasonably possible.
Sprinkle a small amount of cheese (1/2 tsp maybe) on top of each biscuit. Scoop 1/20th of egg mixture in each cup. Add 1/10 of pepper, onion and bacon mixture in each cup and 1 tsp or so of cheese. Add remaining egg on top and then top with 1 tsp of cheese.
Bake according to biscuit directions. Biscuits are done when dough does not stick to toothpick. Cheese should be well melted. Be careful not to burn the bottoms of the biscuits.
Remove from oven and serve.
Rantings of an Amateur Chef 
Looks great…I’ll have to try that.
LikeLike
This is so smart! And so delicious!
LikeLike
Those look amazing! Now if I can just get up early enough to make them 🙂
LikeLike
Yum! That looks delicious!
LikeLike
Eel? You definitely lost me at “Eel”!
Kim* 😉
http://www.100days100ways.wordpress.com
LikeLike
First time here. Glad I found this place! I LOVE to cook. Not that I’m any good at it.
I have tried something similar to this recipe but the cup part didn’t come out right. Too thick at the bottom. Probably didn’t press them in good enough.
You mentioned pizza above too. The Pesto/chicken one sounds really really good. About as fancy as I have gotten is a Spinach & Feta cheese using some kind of light cream of whatever soup as the sauce [chicken, celery, mushroom].
LikeLike
MMM, I may need to add this to my “nom, Nom, Nom” Pinterest board! 😉 Thanks for sharing, Karen
LikeLike
New breakfast ideas are welcome in my kitchen. Thanks!
LikeLike
Goodness Gracious, these look good.
LikeLike
Breakfast? I want it now…
LikeLike
And the award for most ingenious thing (ever), goes to…
… I’m making it this weekend. Looks incredible.
LikeLike
Wow, this would be great for a party!
LikeLike
Checking back in to say I tried these with my favorite biscuit recipe and they turned out great! May I re-blog to this post?
LikeLike
Most certainly. I’m glad you enjoyed them.
LikeLike
These look delicious! I could go for some right now! Definitely going to have to try these. 🙂
Diva di Cucina
http://www.divadicucina.com
LikeLike