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This is the breakfast muffin I made this morning. YUM!!!


I promised Patricia Stover I would let her know how these turned out when I made them. Well, I made them this morning and I can say this is a recipe I will be making again. I didn’t have any ham, bacon or sausage, so I just made them with egg and cheddar cheese. They are awesome!! I think they would freeze well and would make a quick on-the-go breakfast.

~ Ham and Cheese Biscuit Cups ~ 

1 tube refrigerator biscuits
1/2 cup cheddar or swiss cheese, whatever you like
1/2 cup ham cut in small pieces
2-3 eggs
Salt and pepper
Cooking spray/butter/oil
Muffin tin

Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the ham and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.


  • Sherry Church Browning I told my son next month we are going to get the stuff to make several varieties of these and freeze them. I figure we could put them in the fridge overnight to thaw and just heat them in the microwave the next morning.



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