Breakfast Biscuits

I’m taking a break from the sweets baking for the house until we get closer to Christmas.  However, I’m still taking the occasional new recipe to work, and I thought that I would start posting other things besides sweets here.

I started making these earlier this year to help save some time in the weekday mornings.  I put this recipe together from several others that I have found, and I love how customizable they are.

This recipe looks more complicated than it really is.  These are good without the spinach and the onions, and you can truly make them exactly to your tastes.

What You Need:

1 small can pre-made biscuits, small sized (Pillsbury sells them in a 5-roll can)

5 whole eggs

5 egg whites (or you could go with 10 whole eggs.  I do half and half to save on calories)

¼ onion, diced

2 cups spinach, chopped

Salt & Pepper to taste

Any other spices/ herbs you like

Optional: ½ cup diced chicken (or any meat you have left over.  I’ve used sausage, steak, etc)

Optional: Roasted red, orange, and yellow peppers

*NOTE: I’ve started making these in bigger batches so that I can have breakfast for two weeks instead of one.  I buy the bigger can of biscuits instead of the smaller one.  You could definitely omit the biscuit for a low carb option.

And Here’s What You Do:

  1. Preheat oven to 350°.  Spray a standard muffin tin with cooking spray.
  2. Cut each biscuit in half width-wise, so you are left with 10 biscuit rounds (rather than 10 biscuit half-circles).  Place in muffin tin.
  3. Lightly cook the chopped onion in 2 tablespoons of olive oil, removing from heat when the onions start to go translucent (but not brown).  Wilt the spinach in the same pan. Place the onion and spinach mixture on top of the biscuit halves in the tin.
  4. Add chopped chicken (or meat of your choice) on top of spinach and onion layer
  5. Break eggs into a medium sized bow and whip (like you are making scrambled eggs), and add any seasonings you like.  I use paprika and garlic powder.
  6. Carefully pour eggs into each of the 10 wells in the muffin tin, covering the biscuit/spinach/chicken layers.  Pouring works better than trying to spoon it in.
  7. Bake for 10-12 minutes.
  8. Remove once the eggs are no longer runny.  Let them cool about 10 minutes before trying to get them out of the muffin tin.  Store in an airtight container in the refrigerator and reheat at about 1 minute in the microwave when you are ready to eat!


I’ve never gotten tired of eating these, probably due to the fact that I change them up so often. That being said, I wish that they turned out exactly the same every time.  For example, see the picture below:

photo 2

Both of these biscuits were made at the same time, in the same pan.  The top one looks a little bit like a hot mess, while the bottom looks all nice and tidy.  I’m still trying to work that one out…

These particular biscuits had mushrooms and turkey sausage baked into them.

photo 4

I hope you enjoy!

Until Next Time,

Peace, Love, and Cupcakes!