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Cheesy Spinach Breakfast Biscuit Cups

Golden biscuit cups filled with cheesy eggs and spinach. A portable make-ahead breakfast that reheats beautifully.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Cups
  • 6 biscuits refrigerated biscuit dough
Egg Filling
  • 6 large eggs
  • 2 tbsp milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup baby spinach chopped
  • 3/4 cup cheddar cheese shredded

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat the oven to 375°F and grease a 6-cup muffin tin well.
  2. Press one biscuit into each muffin cup to form a shell.
  3. Whisk eggs with milk, salt, and pepper in a bowl.
  4. Stir in chopped spinach and shredded cheddar.
  5. Divide the egg mixture evenly among the biscuit cups.
  6. Bake for 16 to 18 minutes, until eggs are set and biscuits are golden.
  7. Cool 3 minutes, then lift out and serve warm.

Notes

Tip: Chop spinach finely so the cups bake evenly and slice cleanly.