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Breakfast Biscuit Cups
Recipes
Breakfast Biscuit Cups
8 servings
1 hour total

Ingredients

  • 2 oz cream cheese
  • 2 tablespoons fresh Italian parsley
  • 1 oz deli-style ham
  • 2 slices bacon
  • 1 (16.3 oz, 8 ct) package buttermilk biscuits
  • ½ cup diced fresh yellow onions
  • 1 cup frozen shredded potatoes
  • 1 packet country gravy mix (2.5–2.75 oz; optional, for serving)
  • 1 cup shredded Mexican-style four cheese blend, divided
  • 2 large eggs (or ½ cup egg substitute)
  • 2 tablespoons whole milk
  • 1 teaspoon Greek seasoning

Steps

    1. Preheat oven to 350°F. Set cream cheese out to soften. Chop parsley coarsely. Cut ham into bite-sized pieces.
    2. Place bacon in large, nonstick pan on medium. Cook 10–12 minutes, flipping occasionally, until crisp. Remove bacon, leaving drippings in pan; crumble bacon.
    3. Separate biscuits, place in wells of muffin pan, and bake 10 minutes.
    4. Meanwhile, add onions and potatoes to bacon drippings in pan. Cook 8–10 minutes, stirring occasionally, until potatoes are tender and browned. Prepare gravy following package instructions, if using.
    5. Place cream cheese, eggs, milk, and seasoning in large bowl; beat with electric mixer until well blended. Stir in parsley and ½ cup shredded cheese.
    6. Remove muffin pan from oven; use a measuring cup to press dough firmly down into cups to form crusts. Fill evenly with ham, bacon, potato mixture, and egg mixture. Top evenly with remaining ½ cup cheese.
    7. Bake 5–8 minutes until crusts are golden, cheese melts, and centers are 160°F. Let stand 5 minutes before removing from pan. Serve with gravy, if using.

Do not eat raw dough/batter.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 330, Total Fat 18g, Sat Fat 11g, Trans Fat 0g, Chol 75mg, Sodium 800mg, Total Carb 31g, Fiber 1g, Total Sugar 5g, (Incl. 4g Added Sugars), Protein 10g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 8%