Egg and Cheese Biscuit Cups

What do you do when you have to leave early in the morning for work and have no time for breakfast? Enter…..Egg & Cheese Biscuit Cups….otherwise known as: Four Ingredients to Fabulous. Make them the night before and grab one on your way to work! These are so easy to whip up that you could make different variations for all three meals of the day. For instance, you could alternate between bacon and sausage for breakfast, add green onions and or other vegetables for lunch….need I go on? Ultimately, the spices and other additions you use will determine the flavor of the finished product. Now, the first rule about these is, DO NOT OVERFILL THE BISCUIT CUPS. The first time we made this dish, the cups overflowed and covered the pan and the bottom of the oven with aforementioned burning egg explosion. So, I cannot overly stress the fact that you must not overfill the cups. It will look like there is not enough in there, but don’t worry, the egg will expand as it cooks. Other than that, this dish is really easy to make and is mess free, not to mention out-of-this-world good. My family had several interesting name ideas for this dish:

The Health Inspector: Egg Pillows, La Critico: Really Good Biscuits, Cheese Goodness, Egg Biscuit Things, Friar Tyst: Hand Grenades. 

While all of these were amusing and creative, I decided to go with boring old simplicity. However, Hand Grenades wins the title for most original suggestion thus far.

The Ingredients: 2 cans refrigerated biscuit dough (16 total biscuits), 8 eggs, 1 cup grated sharp cheddar cheese, 1 tsp. garlic & pepper seasoning (or 1/2 tsp. garlic powder, 1/2 tsp. black pepper).

Preheat your oven to 375 degrees. Butter the cups of two muffin tins well. Flatten each individual biscuit into a disc. Press the biscuit dough into the cups. Whisk together the eggs and spice until well combined. Pour the egg mixture into the center of the biscuit dough, stopping when it is halfway full. Top with a generous sprinkling of cheese. Repeat this process with each biscuit. Bake or twenty minutes or until the egg is cooked through.

It’s not much to look at, but it sure tastes good!

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