Cheesy Biscuit & Egg Breakfast Cups | Tasty Junior

Here is what you’ll need!

Servings: 16 cups

1 tube refrigerated jumbo biscuits
6 eggs
½ cup milk
¼ tsp salt
¼ tsp pepper
1 cup cooked bacon, chopped
½ cup chives, chopped
1 ½ cups shredded cheddar cheese

1. Preheat oven to 350°F/180°C
2. Cut 6 biscuits in half, and on a floured surface, roll each half out into 5 inch diameter circles.
3. Press the biscuit circles into a greased muffin tin.
4. In a bowl, whisk the eggs, milk, salt, and pepper.
5. Pour egg mixture into biscuit cups, no more than half full.
6. Divide the bacon and chives among the cups, then top each one with cheese.
7. Bake 15-20 minutes, until eggs are fully set.
8. Enjoy

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  1. this recipe never works for me! egg always runs out and biscuit cooks too large. its frustrating cause prep takes kinda long and by the time its done I’m starving but its a mess also it calls for wayy too much egg. I end up wasting half of it

  2. I don’t even know how to crack an egg ;-; I had scrambled eggs for breakfast this morning and I tried to crack one but ended up splashing the yolk all over. Got scolded by mom lol ;-;

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