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Add a photoI love breakfast. I love breakfast for dinner. I love breakfast I can take with me on the go. Alessa and I are whipping up some yummy choices this month for an easy weekday breakfast, Sunday brunch or even a quick snack. This recipe is the perfect choice for all three. I used pepperoni and it tasted delicious with the eggs and cheese. You could substitute your favorite breakfast meat!
Ingredients
- 12 canned biscuits
- 1/4 cup mini pepperoni slices (or 1 to 2 normal sized pepperoni slices)
- 4 eggs, beaten
- 1/4 cup shredded cheddar cheese
Directions
- Spray 6 muffin tins with cooking spray. Place one biscuit in the bottom of the 6 muffin cups and flatten them out a little. Equally divide the 4 beaten eggs among the 6 muffin cups. Place the pepperoni equally in each tin and divide the cheese equally among the 6 muffin cups. Place a biscuit on the top of each egg mixture. Bake at 400 for 20 to 25 minutes until the biscuits are golden brown and the eggs are set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 6 servings | |
| Calories 144 | |
| Calories from Fat 87 | 60% |
| Total Fat 9.64g | 12% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.16g | |
| Cholesterol 139mg | 46% |
| Sodium 293mg | 12% |
| Potassium 80mg | 2% |
| Total Carbs 6.02g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.27g | 0% |
| Protein 7.92g | 13% |
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