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In today's fast-paced world, breakfast often takes a backseat, but it doesn't have to. Enter the Mini Veggie Breakfast Biscuit Cups — a delightful and nutritious option that combines convenience with flavor. These bite-sized breakfast cups are designed to cater to busy schedules while ensuring a wholesome start to the day. Perfect for families on the go or anyone looking for a quick breakfast solution, this recipe can be prepared in advance, allowing for a hassle-free grab-and-go meal option.

Mini Veggie Breakfast Biscuit Cups

Start your day right with Mini Veggie Breakfast Biscuit Cups—perfect for busy mornings! These bite-sized delights combine fresh vegetables like spinach, bell peppers, and tomatoes with protein-rich eggs and cheese, all wrapped in flaky biscuit dough. Not only are they nutritious and satisfying, but they can also be prepared in advance for easy grab-and-go breakfasts. Ideal for families or meal prep, elevate your morning routine with this delicious recipe!
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Ingredients
  

1 can of refrigerated biscuit dough (8 biscuits)

1 cup baby spinach, chopped

1 medium bell pepper, diced (any color)

1/2 cup cherry tomatoes, halved

1/2 cup shredded cheese (cheddar or mozzarella)

4 large eggs

1/4 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Fresh herbs (like oregano or basil) for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin to prevent sticking.

    Prepare the Biscuit Base: Open the can of refrigerated biscuit dough and separate the biscuits. Flatten each biscuit into a round, about 1/4 inch thick. Press the dough into the muffin tin slots, ensuring it covers the sides well to form a cup.

      Sauté the Vegetables: In a skillet over medium heat, lightly sauté the chopped spinach, diced bell pepper, and halved cherry tomatoes for about 3-4 minutes until tender. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and let cool slightly.

        Mix the Eggs: In a medium bowl, whisk together the eggs and milk until well combined. Season with a little salt and pepper according to your taste.

          Assemble the Cups: Evenly distribute the sautéed vegetables among the biscuit cups. Then, pour the egg mixture over the veggies in each cup, filling them about 3/4 of the way full. Sprinkle cheese on top of each cup.

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

              Cool and Serve: Once baked, let the Mini Veggie Breakfast Biscuit Cups cool for a couple of minutes. Gently use a knife to loosen the cups, then remove them from the muffin tin. Garnish with fresh herbs if desired and serve warm.

                Prep Time, Total Time, Servings: 15 min | 35 min | 8 servings