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Baked Egg Biscuit Cups
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Baked Egg Biscuit Cups

Baked Egg Biscuit Cups

Flaky biscuit dough is the edible cup in individual egg bakes with spinach and cheese. MORE + LESS -

Servings: 12 servings
INGREDIENT
WEIGHT
MEASURE
Ham
5.50 oz
1 cup
Pillsbury™ Southern Style Frozen Dough Biscuit, 2.2 oz (06252)
1 lb 10.40 oz
12 each
Gold Medal™ All-Purpose Flour (12610)
1.50 oz
1/4 cup
Spinach, fresh, chopped
4.50 oz
1 cup
Eggs, large
1 lb 8.00 oz
12 each
Parmesan cheese, shredded
3.75 oz
1 cup
  1. Chop ham into small diced pieces; set aside.
  2. Thaw biscuit pucks, covered, for 20 minutes at room temperature or overnight in refrigerator.
  3. Spray muffin cups and top of jumbo muffin pan generously with pan spray.
  4. Sprinkle work surface and rolling pin lightly with flour and roll out biscuits to 5 1/2-inch disks.
  5. Place biscuit disks into jumbo muffin cups and gently press dough against bottom and up side of each cup.
  6. Add 1 Tbsp diced ham to each biscuit cup and top with 1 Tbsp chopped spinach.
  7. Add 1 whole egg to each cup and top with 1 Tbsp shredded Parmesan.
  8. Bake as directed below.
BAKE:
TEMP
TIME
Convection Oven*
325°F
16-20 minutes
Standard Oven
375°F
22-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
  • Check out our recipe for Baked Egg Biscuit Cups. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Serving
Calories
320
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
6g
28%
Trans Fat
4g
Cholesterol
225mg
75%
Sodium
970mg
41%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
3g
Protein
16g
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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