Mushroom/Egg Biscuit Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 small package Pillsbury Grands BIscuits, refridgerated dough (yield 5 biscuits)3 medium eggs or 2 large (calculated with 3 medium)1/4 cup cheddar cheese3 medium mushrooms, chopped
preheat oven to 350 F
Spray muffin pan with cooking spray
Open biscuits and tear each in half, the press into rounded shape.
Place rounded, flattened biscuit dough into bottom of muffin section, pressing up the sides to form a small cup (5 biscuits will make ten cups)...DON'T worry if it looks small...they will expand when cooking...DO NOT use one whole biscuit!
Scramble eggs with cheese together, pour into each biscuit cup
Add sprinkle of chopped mushrooms
Bake as directed on biscuit package or until biscuit golden and egg is cooked through.
Makes ten servings but I usually eat three!
Number of Servings: 10
Recipe submitted by SparkPeople user PERKINSPATTI.
Spray muffin pan with cooking spray
Open biscuits and tear each in half, the press into rounded shape.
Place rounded, flattened biscuit dough into bottom of muffin section, pressing up the sides to form a small cup (5 biscuits will make ten cups)...DON'T worry if it looks small...they will expand when cooking...DO NOT use one whole biscuit!
Scramble eggs with cheese together, pour into each biscuit cup
Add sprinkle of chopped mushrooms
Bake as directed on biscuit package or until biscuit golden and egg is cooked through.
Makes ten servings but I usually eat three!
Number of Servings: 10
Recipe submitted by SparkPeople user PERKINSPATTI.
Nutritional Info Amount Per Serving
- Calories: 128.7
- Total Fat: 6.6 g
- Cholesterol: 59.1 mg
- Sodium: 336.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.0 g
- Protein: 4.5 g
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