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Breakfast Biscuit Bakes


This easy breakfast recipe turns scrambled eggs and biscuits into a fun and tasty meal the kids will love.

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Rate this recipe 4.5/5 (25 Votes)
Breakfast Biscuit Bakes 1 Picture


  • 1 (10.2-ounce) can (5) refrigerated big flaky biscuits
  • 1 tablespoon Butter
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped cooked ham
  • 5 Eggs, well beaten
  • 4 (3/4-ounce) slices American Cheese, chopped


Preparation time 25mins
Cooking time 40mins
Adapted from


Step 1

Heat oven to 350°F.

Separate biscuits; cut each in half. Let stand at room temperature 5 minutes to soften. Press each piece onto bottom and up sides of 10 lightly greased muffin pan cups. Set aside.

Melt butter in 10-inch nonstick skillet over medium-high heat; add onion. Cook, stirring occasionally, 1-2 minutes or until onion is softened. Add ham; continue cooking 1 minute. Add eggs; cook, lifting gently and stirring slightly to allow uncooked portions to flow underneath, 1-2 minutes or until set. Immediately remove from heat; cool slightly.

Sprinkle about 1 teaspoon cheese into each biscuit cup. Divide egg mixture among muffin cups. Press down egg mixture slightly; sprinkle each muffin cup equally with remaining cheese.

Bake 14-17 minutes or until puffed and biscuits are lightly golden brown on edges. Serve warm.

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