Egg in a biscuit is a kid-friendly recipe that is easy to make and delicious to eat. It's perfect for breakfast, lunch, or even as a snack! This recipe only requires a few simple ingredients, making it an ideal choice for busy parents or anyone looking for a quick and tasty meal.
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Baked eggs in ramekins
- Perfect for picky eaters, as you can customize it with different toppings or seasonings.
- Ideal for a quick, fuss-free breakfast or snack on busy mornings.
- And best of all, you only need simple ingredients, so you don't have to worry about spending a lot of money at the grocery store.
If your family loves protein for breakfast then this is going to be a recipe that you will want to make on repeat. And, you won't mind making it because it is that easy.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes / Variations+
- Canned biscuits - You will need a can of flaky biscuits. I used Pillsbury Flaky Butter Tastin' biscuits.
- Eggs - I used large eggs; however, you can use any type of egg that you have on hand.
- Pantry staples - You will need cooking spray or oil, salt, and black pepper to finish off this easy recipe.
Before you begin: essential tools
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- 4-oz Ramekins or jumbo silicone muffin pans
- Baking sheet or cookie sheet
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Adaptable recipe – make it your own!
- There are so many different seasonings you can add to the egg, try adding different herbs or spices for an extra kick of flavor.
- Experiment with different types of biscuits, such as buttermilk, cheddar, or even croissant dough.
- To make it a heartier meal, add some cooked bacon, sausage, or vegetables to the ramekins before adding the egg.
- For a vegetarian option, add some diced bell peppers and onions instead.
- Have a family of cheese lovers? Top the egg with a sprinkle of shredded mozzarella, Colby Jack, or cheddar cheese.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Spray five 4-oz ramekins with oil spray and place on a baking sheet.
- Take your refrigerated biscuits out of the tube and flatten them with your hands or a rolling pin to a 4-5 inch circle.
- Press the biscuit rounds on the ramekins, trying to cover the bottom and the sides as much as you can.
- Crack an egg in each of the ramekins, sprinkle with salt and pepper and carefully transfer the baking sheet to your oven. Bake the biscuits on the middle rack of your oven until the eggs are set and the crust is golden brown.
My notes
- I used canned biscuits for ease; however, you can use homemade biscuit dough as well if you prefer. I recommend that you use your favorite buttermilk biscuits recipe.
- Don't forget to grease your ramakins well so that the biscuits are easy to remove.
- If you are adding meat to your biscuit cups, I recommend that you add it on top of the biscuit dough, but under the egg.
- Also, if you want a slice of cheese, add it under the egg, or add shredded cheese on top of the egg.
Storage and reheating
Refrigerate - Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze - Wrap leftover biscuit cups tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. However be aware that the egg whites might get a bit rubbery, and that's ok if you do not mind it. But if you do, I recommend scrambling the eggs first.
Reheat - Microwave the biscuit cups for about 30 seconds or until heated through.
Your questions answered: FAQs
To check if the baked eggs are done, gently jiggle the ramekin or the pan. The egg whites should be set and opaque, while the yolks can still be slightly soft if you prefer a runny consistency.
The easiest way to remove these from the ramekins or muffin tin is to use a small rubber spatula or a butter knife. Gently run it around the edges of the biscuit cup to loosen it, then carefully lift it out. If you use non-stick spray or liners, the process should be even smoother.
If you use regular muffin tin, it will overflow, which is why we are using ramekins or jumbo muffin tin. Ensure the indentation in the biscuit is deep enough and the edges are high enough to hold the egg.
Make ahead
This recipe is great to make ahead, so feel free to make them the night before so that you have breakfast ready the next morning when you need something filling to start the day.
Perfect pairings: what to serve with
Serve these simple biscuit cups alongside your other breakfast favorites. We like to pair them with these Banana Bread Mini Muffins, Pineapple Cucumber Smoothie, or even this Fruit Salad with Honey Lime Dressing for a complete meal.
More egg recipes
A big, fat, fluffy biscuit with a whole egg baked inside. These can do wonders to your mornings. This is the breakfast of champions, don't you think so?
What is your favorite egg breakfast? Let me know in the comments below.
Egg in a biscuit
Ingredients
- 1 can frozen biscuits 5 flaky layer 6oz can
- 5 large eggs
- Salt and pepper to taste
- Oil spray
Instructions
- Preheat oven to 350F, adjust the oven rack in the middle.
- Spray 5 ramekins with oil spray and place on a baking sheet.
- Take your refrigerated biscuits out of the tube and flatten with your hands or a rollin pin into a 4-5 inch circle.
- Pree the biscuit rounds on the ramekin trying to cover the bottom and the sides as much as you can.
- Crack an egg in each of the ramekins and carefully transfer the baking sheet to your oven.
- Bake the biscuits on the middle rack of your oven until eggs are set and the crust is golden brown.
- Remover from heat and let them cool down for a couple of minutes to handle.
- Release the biscuits from the ramekins with a knife.
- Serve garnished with chopped parsley if desired.
Nutrition
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