• R&B Staff

Breakfast Cups

  • 1 can (16.3 oz.) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

  • 4 scrambled eggs

  • ½ cup shredded Cheddar cheese

  • ½ cup milk

  • Salt and pepper (optional)

  1. Heat oven to 375°F.

  2. Separate dough into 8 biscuits. In each of 8 ungreased regular-size muffin cups, place 1 biscuit; firmly press dough in bottom and up side of each cup, forming 1/2-inch rim.

  3. Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.

  4. Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes in pan before serving. If desired, garnish with fresh parsley.