Breakfast bubble up cups
Try this Breakfast bubble up cups recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 6 eggs
- 1 small tomato diced
- 1 garlic clove diced
- dash of salt & pepper
- 1- 7.5 oz package of biscuits see pic above, i buy mine at walmart in the u.s
- 1/2 cup milk (i used 1%)
- 1/4 cup diced pepper (i used green)
- 1/4 cup diced onion (i used red onion)
- Carbohydrate 3.52065 g
- Cholesterol 2.94 mg
- Fat 0.6468 g
- Fiber 0 g
- Protein 2.43285 g
- Saturated Fat 0.40278 g
- Serving Size 1 1 Serving (74g)
- Sodium 77.175 mg
- Sugar 3.52065 g
- Trans Fat 0.033075 g
- Calories 29 calories
Preheat oven to 400F, spray a regular size muffin tin with cooking spray *note- eggs are famous for sticking so spray well.Cut your 10 small biscuits into 6 pieces each, place the 6 pieces in each muffin cup, so you will have 10 breakfast cups in total.In a bowl mix your diced pepper, onion, tomato and garlic, divide over your 10 muffin cups.In a large measuring cup beat your eggs and milk together, add in salt & pepper.Pour egg mixture over your 10 biscuit/veggie cups and fill to the top.Bake in oven for 20-23 minutes until biscuits are baked through.Carefully remove from tin using a knife to scrape muffins out.Makes 10 breakfast cups, best stored in the fridge and will freeze well.
