Mini Veggie Breakfast Biscuit Cups

When it comes to breakfast or brunch, the Sunny Morning Mini Veggie Biscuit Cups stand out as a delightful choice that combines flavor, nutrition, and convenience. These charming little cups are not only visually appealing but also packed with fresh vegetables that make for a nourishing start to your day. In a world where breakfast can often become a rushed affair, these veggie biscuit cups offer an engaging and tasty solution that allows for creativity in the kitchen.

Start your day off right with Sunny Morning Mini Veggie Biscuit Cups! These delightful breakfast treats are not only visually appealing but packed with nutritious veggies like spinach, bell peppers, and tomatoes. Perfect for a quick weekday meal or a leisurely weekend brunch, these cups can be tailored to your dietary preferences. Enjoy a balanced mix of flavors and textures while fueling your body with essential vitamins and minerals. Get creative in the kitchen and indulge in a wholesome breakfast!

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Ingredients

1 can (12 oz) refrigerated biscuit dough (preferably flaky style)

1 cup fresh spinach, chopped

1/2 cup cherry tomatoes, diced

1/2 cup bell pepper, finely chopped (any color)

1/2 cup shredded cheese (cheddar or mozzarella)

3 large eggs

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper, to taste

Olive oil spray for greasing

Fresh herbs (optional, for garnish)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin with olive oil spray to prevent sticking.

Prepare the Biscuit Cups: Open the biscuit dough and separate it into 8 individual biscuits. Flatten each biscuit slightly with your hands or a rolling pin to create a disc shape. Gently press each biscuit into the greased muffin tin, forming a cup shape that comes up the sides.

Mix the Veggies: In a medium-sized mixing bowl, combine the chopped spinach, diced cherry tomatoes, bell peppers, and half of the shredded cheese. Mix well to combine.

Prepare the Egg Mixture: In another bowl, whisk together the eggs, milk, garlic powder, onion powder, and a pinch of salt and pepper until well blended.

Assemble the Cups: Evenly distribute the vegetable mixture among the biscuit cups in the muffin tin. Pour the egg mixture over the veggies in each cup, filling almost to the top. Sprinkle the remaining cheese over the tops of each cup.

Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the egg mixture is set.

Cool and Serve: Allow the mini veggie breakfast biscuit cups to cool for a few minutes in the tin before gently removing them. Optionally, garnish with fresh herbs for added flavor.

Enjoy: Serve warm as a delightful breakfast or brunch option, and enjoy your delicious mini veggie biscuit cups!

Prep Time: 15 mins | Total Time: 35 mins | Servings: 8