Brunch

Mushroom/Egg Biscuit Cups is for Breakfast.

Mushroom/Egg Biscuit Cups takes 10 minutes to prepare.

Mushroom/Egg Biscuit Cups takes 18 minutes to cook.

Mushroom/Egg Biscuit Cups makes 10 servings.

The ingredients for Mushroom/Egg Biscuit Cups are:

1 small package Pillsbury Grands BIscuits, refridgerated dough (yield 5 biscuits)
3 medium eggs or 2 large (calculated with 3 medium)
1/4 cup cheddar cheese
3 medium mushrooms, chopped

Here is how you make Mushroom/Egg Biscuit Cups:

preheat oven to 350 FSpray muffin pan with cooking sprayOpen biscuits and tear each in half, the press into rounded shape.Place rounded, flattened biscuit dough into bottom of muffin section, pressing up the sides to form a small cup (5 biscuits will make ten cups)...DON'T worry if it looks small...they will expand when cooking...DO NOT use one whole biscuit!Scramble eggs with cheese together, pour into each biscuit cupAdd sprinkle of chopped mushroomsBake as directed on biscuit package or until biscuit golden and egg is cooked through.Makes ten servings but I usually eat three!Number of Servings: 10Recipe submitted by SparkPeople user PERKINSPATTI.

The nutritional information for Mushroom/Egg Biscuit Cups is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 128.7

• Total Fat: 6.6 g
• Cholesterol: 59.1 mg
• Sodium: 336.8 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 0.0 g
• Protein: 4.5 g