A biscuit cup cradles an egg and vegetable scramble in this healthy and quick breakfast recipe for Egg Muffins with Biscuit Crust.
Pin Egg Muffins with Biscuit Crust here.
Breakfast, the most important meal of the day or so they say. I am a reluctant breakfast eater. It is my least favorite meal of the day and the one I am most picky about. I don’t like sweet things at breakfast. I hate mushy cereal, yuck! Some mornings I like oatmeal others I can’t stand the texture. I like the taste of eggs but hate the smell of them cooking. It only bothers me in the morning. I have weird morning food issues. So having something per-made that I can pull out of the freezer and pop in the microwave for a minute is perfect for me.
As much as I love to make my own biscuits, I wanted something quick and easy for this recipe. So I used Pillsbury Grands Reduced Fat Whole Wheat Biscuits to make these egg muffins. They puff up nicely and make a beautiful little cup to hold the egg and vegetables. I was really happy that I could get 3 cups out of one biscuit. That means you can eat more and get a little more protein in each serving. I bake up a batch of these, put them on a large cutting board and freeze them. Once they are frozen, I pop them into a ziplock bag. If you freeze them separately, they will not stick together. My hubby takes out a few in the morning and pops them in the microwave for a minute or two.
The best part about these little Egg Muffins in Biscuit Crust s is knowing my husband is having a healthy breakfast to start to his day. There is only so much I can do to help him fight heart disease. Most of it is up to him. This is a small way I can help and give him one less thing to worry about. This has been a very hard journey for us and there always seems to be a new symptom or medical condition popping up. There is rarely a time we are not worrying about test results or what this new symptom means. Since I have a type “A” personality, I abhor the fact I cannot control any of it. This is my way of taking a little control and saying “I Love You”.
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Egg Muffins with Biscuit Crust
- 1 container of Pillsbury Grands – Homestyle Reduced Fat Golden Wheat Biscuit
- 2 cups egg beaters or egg substitute
- 2/3 cup minced onion
- 2/3 cup minced green peppers
- 6 tbsp . nutritional yeast or Parmesan cheese
- ½ tsp . kosher salt
Preheat oven to 375.
Spray two 12-count muffin tins with cooking spray.
Divide each biscuit into 3 and roll each 1/3 into a ball.
Press the biscuit ball into the tin and press down to the bottom and slightly up the side. Repeat until all cups are filled.
In a medium bowl, mix the remaining ingredients.
Pour 1 to 1 ½ tbsp. of egg mixture into each cup.
Bake for about 15 minutes or until egg is set.
Cool for 5 minutes on a wire rack then place biscuit cups directly on wire rack to cool or serve immediately.
Happy Healthy Eating,
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