These Biscuit Egg Cups are the kind of cozy, no-stress breakfast that saves the day on busy mornings and steals the spotlight at weekend brunch. They start with simple refrigerated biscuits and get loaded up with fluffy eggs, crispy bacon, and melty cheese! Comfort food in the cutest, grab-and-go form!
If you love easy canned biscuit breakfast recipes, don't miss our biscuit egg casserole for a heartier option you can bake in one pan.
Recipe Essentials
- 🥐 What they are: Buttery biscuits baked with fluffy eggs, melty cheese, and crispy bacon for the easiest grab-and-go breakfast.
- ❤️ Why you'll love them: Kid-friendly, customizable, freezer-friendly, and perfect for meal prep or busy mornings.
- ⏱️ Time: About 30 minutes start to finish.
- 🥄 Method: Press refrigerated biscuits into a muffin tin, fill with the egg mixture, and bake until set.
- 😋 Flavor & Texture: Soft, creamy eggs nestled in a warm, buttery biscuit with plenty of savory bacon and cheese.
Summarize and Save This Content On
What makes these little breakfast biscuit bites such a win is how endlessly customizable they are. Swap the bacon for ham, sausage, or veggies, load them up with different cheeses, or turn them into kid-friendly breakfast cups with your family's favorite fillings.
They freeze beautifully, reheat like a dream, and work just as well in a lunchbox as they do for meal prep. Honestly, once you've made a batch of these cheesy biscuit breakfast cups, you'll wonder how you ever tackled a busy week without them. For another easy portable breakfast, try these egg cups made with crescent rolls.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"I'm grateful for this recipe. Truly. What a delightful way to make breakfast. They are so pretty and fun to make. Everyone loves them. You can put anything you like in them too."
-Rachel
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From Our Kitchen to Yours
I've been making these biscuit egg cups for years, mostly because my family devours them faster than I can cool the pan. They've got that same cozy vibe as my potato breakfast muffins, but with the buttery biscuit base everyone fights over.
They're simple, satisfying, and always the first thing to disappear at brunch.
Ingredients
- Refrigerated biscuits: Grands Homestyle biscuits work perfectly for biscuit egg cups because they're sturdy, buttery, and bake up nice and fluffy. You can also use homemade, like these cream cheese biscuits. Just be sure to chill the dough before working with it.
- Egg mixture: A simple blend of whole eggs and a splash of milk creates a creamy, tender base. Whisk it well so every cup bakes evenly.
- Filling: Shredded cheese, crispy bacon, and fresh green onion add big flavor with minimal effort. You can swap in ham, sausage, or veggies, but this classic combo never misses. To save time, you can make my toaster oven bacon recipe and then chop it up!
See the recipe card below for the exact quantities of each ingredient.
Variations
- Ham & Swiss Biscuit Cups: Swap the bacon for diced ham and use Swiss or Gruyère cheese. Similar to these ham and egg cups!
- Sausage Cheddar Breakfast Cups: Crumble cooked breakfast sausage into the egg mixture and top with sharp cheddar. Love sausage? Try these sausage egg bites next!
- Veggie-Loaded Biscuit Bites: Mix in sautéed bell peppers, onions, spinach, or mushrooms. Kid-friendly tip: chop everything small so little veggie skeptics don't notice.
- Tex-Mex Biscuit Egg Cups: Add taco-seasoned ground turkey or chorizo, pepper jack cheese, and a spoonful of salsa.
- Jalapeno Popper Cups: Combine bacon, cream cheese, shredded cheddar, and minced jalapeño, just like in my jalapeno popper breakfast casserole.
- Spinach & Feta Breakfast Biscuit Cups: A lighter, Mediterranean-inspired version that's great for meal prep. Crumbled feta adds a salty, savory pop.
- Kid-Friendly Cheese-Only Biscuit Breakfast Cups: Keep it simple with eggs and melty cheddar.
How to Make Breakfast Biscuit Cups
Before getting started, preheat your oven to 400° F. Grab a large muffin tin with 6 holes. Spray the inserts with cooking spray and set it aside.
Step 1: Cook the bacon. Add the chopped bacon to a large skillet and cook until it's crispy. Transfer to a paper towel to drain.
Step 2: Mix the eggs. Combine the milk and eggs with a whisk until well-blended.
Step 3: Shape and fill. Combine two biscuits and roll out until they are flat and about one-quarter inch thick. Place it in an opening in the muffin pan. Press the dough into the sides and bottom of each hole. It's ok if the dough hangs over the top edge of each hole. Add a bit of cheese and bacon to the bottom. Then pour the egg mixture on top.
Step 4: Finish and bake. Sprinkle the green onions, extra bacon, and cheese on top of each muffin. Then bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
⭐️ TOP TIP: Only add egg mixture up to two-thirds or three-quarters of the way up the side of the muffin hole! As the dough bakes, it rises and the egg expands as it cooks. Everything will overflow if you are not careful.
Step 5: Remove and serve. Use a knife to loosen each muffin from the tin to remove. Serve with your favorite breakfast sides such as these air-fried breakfast potatoes and fresh fruit.
Recipe Tips
- Spray the muffin tin well. Coating the cups generously with nonstick spray ensures the biscuit egg cups slide right out without tearing or sticking.
- Press the biscuit evenly up the sides. sCreating a sturdy "biscuit cup" prevents shrinkage and helps the filling stay contained as the eggs rise.
- Don't overfill the muffin cups. The eggs puff as they bake, so leave a bit of room at the top. Overfilling can cause the mixture to spill over the sides.
- Use fully cooked meats. Bacon, sausage, or ham should be cooked before adding them to the egg mixture so the cups bake evenly and safely.
- Leftovers: Cool completely, then store biscuit egg cups in a single layer in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.
- Air Fryer Method: Use a muffin pan that fits in your air fryer. Preheat to 350°F and cook for 15-19 minutes, or until the eggs are fully set.
Serving Suggestions
These biscuit egg cups are delicious on their own, but they really shine when you build a simple breakfast plate around them. Pair them with crispy stuffed hash browns, fresh fruit, or your favorite breakfast sides for an easy weekend brunch.
They're also perfect for busy weekdays! Pack a couple into lunchboxes or serve them alongside a quick berry smoothie for a grab-and-go morning win.
Recipe FAQs
Warm them in the microwave for a quick breakfast or pop them into the oven or air fryer for a crispier biscuit edge. Individual cups reheat in about 20-30 seconds in the microwave or 3-4 minutes in the air fryer.
Definitely! They freeze beautifully and reheat quickly, which makes them perfect for grab-and-go breakfasts or kids' lunchboxes. Let them cool fully, then freeze in a single layer before storing in a freezer bag. Thaw them out overnight in the refrigerator before reheating.
If the tops are browning before the centers finish cooking, tent the pan loosely with foil during the last 5 minutes of baking. This protects the cheese while allowing the biscuits to finish rising.
Rubbery eggs mean they were baked too long. Pull the biscuit egg cups from the oven as soon as the centers look set. They continue cooking slightly as they cool, so taking them out promptly keeps the eggs tender
Some muffin pans run hot, especially darker nonstick ones. Move your pan to a higher oven rack or place it on top of a baking sheet to diffuse the heat. If your oven runs hot, check for doneness a few minutes early
Shrinkage usually happens when the dough isn't pressed evenly up the sides of the muffin cups. Take an extra moment to press each biscuit into the bottom and around the edges so it forms a sturdy "biscuit shell.
Bacon and Cheese Biscuit Egg Cups
Equipment
Ingredients
- 1 tube Grands Homestyle refrigerated buttermilk biscuits 10 biscuits
- 3 large eggs
- ⅓ cup milk
- ¼-½ cup cheese shredded, more or less to taste
- 1 green onion thinly sliced
- 6 slices bacon chopped
- salt to taste
- pepper to taste
- cooking spray
Instructions
- Preheat your oven to 400° F. Spray a large muffin tin with 6 holes with cooking spray and set aside.
- In a large skillet cook your chopped bacon until crisp. Drain on paper towel. Set aside.
- In a small bowl combine milk and eggs with a whisk. Set aside.
- In the meantime grab your rolling pin and separate your biscuits into piles of 2 biscuits each. You will be making 5 muffins with this recipe. Roll each pile of 2 biscuits until they are totally flat and about ¼ inch thick.
- Place inside set of biscuits in a hole in your prepared muffin pan. Press dough into the sides and bottom of each hole. Let dough hang over the top edge of each hole if there is extra.
- Place a pinch of cheese at the bottom of each hole on top of your dough. Place a pinch of bacon on top of your cheese.
- Next pour or scoop your egg mixture on top of each pile of bacon and cheese. Only fill your muffins up to between ⅔ and ¾ of the way up the side of the muffin hole or you will have a big mess to clean up! As the dough bakes it rises and the egg expands as it cooks. Everything will over flow if you are not careful.
- Sprinkle your green onions, extra bacon and cheese, if desired, on top of each muffin.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use a knife to loosen each muffin from the tin and serve immediately.
Notes
- A generous coat of nonstick spray helps the biscuit egg cups release cleanly without tearing.
- Shape each biscuit into a sturdy "biscuit cup" so it doesn't shrink and the filling stays contained as the eggs rise.
- The eggs puff while baking, so leave a little space at the top to prevent spillover.
- Bacon, sausage, and ham should be cooked before mixing them into the filling to ensure even baking.
- To make in an air fryer, use a muffin pan that fits your air fryer. Preheat to 350°F and cook for 15-19 minutes, or until the eggs are fully set.
Nutrition
This post was originally published July 2018. It has been updated for content and images.
Jessie says
Soooo.... I have a natural avoidance of anything morning or breakfast related usually unless it's loaded with cheese onions and some kind of meat but when I read this I knew I would love it. Couple tweaks and I enjoy breakfast again. Although I love green peppers, unfortunately I didn't have them or money so I need l browned a few regular onions added some ham, onion and garlic powder (as I do with EVERYTHING) only had bacon bits and parm cheese and thinned the biscuits more because I'm a fan of tasting the inside WAY MORE then the cup itself. Even my sandwiches tend to have thin cut bread and 5x the meat and at least double the cheese and condiments because as I said...... "Healthier" food just isn't my thing and I could take the extra to form a sixth biscuit cup. Came out great but would have been better with some sharp cheddar n maybe Monterey Jack, green n red peppers and scallions. Thank you very much
Karin and Ken says
Sounds great! You really can use anything in these and they always turn out so tasty. I love your idea to make the dough thinner and make an extra one. I’m going to try that myself. All the best. Karin
Jeannie says
Great Tips and guidelines were spot on. These egg muffins turned out delicious. Of course I did my own thing added spinich and Dan-Os spicy seasoning and a slice of jalapeño Great snacks and breakfast 😋
Karin and Ken says
We love them too! I can’t thank you enough for taking the time to let me know. You made my day! All the best. Karin
Walker says
These biscuit egg cups are so fun to make and genius for an easy breakfast. I put whatever anyone wants in them and they turn out greatxi make a bunch and I customize them to each one of my family members wants. I like some hot sauce on mine personally.
Karin and Ken says
I’m so glad you are enjoying this easy recipe. Enjoy the rest of your day! All the best. Karin
Rachel says
I'm greatful for this recipe. Truly. What a delightful way to make breakfast. They are so pretty and fun to make. Everyone loves them. You can put anything you like in them too. People like different things right. Great idea guys!
Karin and Ken says
I’m so happy you’re enjoying this recipe. You made my day. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
Caroline says
The Biscuit egg cups taste delicious. Thank you
Karin and Ken says
As always you’re most welcome! I’m so glad you enjoyed them. All the best. Karin
Bessie says
Can u use biscuits made from scratch?
Karin and Ken says
I would assume so. I have never done it. It would definitely be worth a try. In fact I might just try it myself. The cooking time will be different but otherwise I would do it the exact same way. Sorry I can’t be of more help! Please let me know how it goes for you if you give this recipe a try yourself. I would love to hear. Take care. All the best. Karin
Bessie says
I did use made from scratch biscuits. I used the same oven temperature and time and just checked on it more and watched until They were done. They came out great. I would suggest trying. My husband would warm them in the microwave for 30 to 45 sec and eat them on his way out the door.
Karin and Ken says
Glad to hear they were a success! I will have to give that a try. Homemade is always better! Thank you for taking the time to let us know! We all appreciate the suggestions. Take care and all the best to you and yours! Karin
Sherri says
Have you tried freezing these and serving later?
Karin and Ken says
These muffins freeze beautifully! We have wrapped them in both press and seal and plastic wrap. Between 30 seconds and 1 minute in the microwave and breakfast is served! Enjoy them! Please let us know what you think! Take care and all the best. Karin