Breakfast Biscuit Cups




Ingredients

1 can refrigerated buttermilk biscuits
6 hardboiled eggs, peeled and chopped
1 cup diced ham (can use bacon, sausage, etc.)
½ cup shredded cheddar cheese
4 green onions, white and green parts, sliced
¼ sour cream
2 teaspoons Tony Chachere’s Original Creole Seasoning

Directions

1. Preheat oven according to directions on biscuit can.
2. Spray muffin tin with nonstick spray. Push each biscuit into muffin tin.
3. In a medium size bowl, combine remaining ingredients, stir until thoroughly mixed together.
4. Place approximately ½ cup of egg filling into each biscuit, an ice cream scoop works well for this.
5. Place muffin tin in oven and bake approximately 13-15 minutes, or until the edges of the biscuits turn light golden brown.
6. Enjoy these biscuit cups warm or chilled. They are a great breakfast item on the run, or grab and go snack after school or before practice. These also freeze well.