By Mama flew home Friday morning. Dustin and I are alone with Brayden for the first time since the hospital. The apartment is quieter again, but the quiet now contains a small new person. Brayden is sleeping in four-hour stretches now, which is the kind of milestone that means the math of new-parent survival is starting to move in our favor. The freezer is still mostly full of Mama’s prep meals, plus some Cody-shipped cafe meals that arrived last week from the cafe’s kitchen.
Sunday I made breakfast biscuit cups because Dustin had been wanting a one-handed breakfast format that he could eat while holding Brayden. The biscuit-cup architecture — biscuit dough pressed into muffin tin wells and filled with eggs, sausage, cheese — is the right one-handed format for a parent of a newborn because each cup is a complete breakfast that can be picked up with one hand and eaten while the other hand supports a baby.
The technique: one tube of refrigerated biscuit dough (Pillsbury Grands or any store-brand — this is one of those rare cases where the convenience product earns its place), separated into eight biscuits. Each biscuit pressed into a greased muffin tin well, with the dough pressed up the sides of the well to form a small cup.
The filling: a half-pound of bulk breakfast sausage browned in a skillet. Six large eggs whisked with a quarter-cup of milk, salt, and pepper, scrambled gently in the same skillet with the sausage. A half-cup of grated sharp cheddar, a quarter-cup of fresh chopped chives, two tablespoons of fresh chopped parsley folded into the egg-sausage mixture off the heat.
The filling spooned generously into each biscuit cup, mounded slightly above the rim. Topped with a sprinkle of additional cheddar.
The bake: four hundred for fifteen minutes until the biscuit dough has puffed and golden-browned and the cheese on top has bubbled. Cool five minutes in the tin before lifting out.
Eight biscuit cups from one batch. Each one is a portable hand-held breakfast about the size of a small biscuit. Refrigerate in a zip-top bag for up to four days; reheat in the microwave for thirty seconds. Dustin had two Sunday morning while holding Brayden. The remaining six covered breakfast Monday through Wednesday.
Refrigerated biscuit dough into muffin tin wells. Eggs-sausage-cheese filling. Four hundred for fifteen. Here’s the build.
Breakfast Biscuit Cups
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 12
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 6 large eggs
- 1/4 cup milk
- 1/2 cup cooked breakfast sausage, crumbled
- 1/2 cup shredded cheddar cheese
- 2 tablespoons diced green onion
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- Cooking spray
Instructions
- Preheat oven. Heat your oven to 375°F. Generously spray a standard 12-cup muffin tin with cooking spray and set aside.
- Prepare the biscuit dough. Separate each biscuit and split them in half horizontally so you have 16 rounds. Press one round into the bottom and up the sides of each of 12 muffin cups, forming a small cup shape. (You’ll have a few rounds left over — bake them separately as a snack.)
- Make the egg filling. In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined.
- Fill the cups. Divide the crumbled sausage evenly among the biscuit cups. Pour the egg mixture over the sausage, filling each cup about three-quarters full. Top each with shredded cheddar and a pinch of green onion.
- Bake. Bake for 18–22 minutes, until the eggs are set and the biscuit edges are golden brown. A toothpick inserted in the center of the egg filling should come out clean.
- Cool and serve. Let the cups rest in the pan for 5 minutes before running a butter knife around the edges to release them. Serve warm.
Nutrition (per serving)
Calories: 210 | Protein: 9g | Fat: 11g | Carbs: 18g | Fiber: 0g | Sodium: 480mg