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In today’s fast-paced world, breakfast often becomes a neglected meal, yet it sets the tone for the day ahead. Many individuals skip this vital meal due to time constraints, opting instead for quick solutions that often lack nutritional value. For those seeking a quick, nutritious, and delightful morning option, Mini Veggie Breakfast Biscuit Cups are the perfect solution. These bite-sized delights combine the convenience of refrigerated biscuit dough with a medley of colorful vegetables and creamy egg filling, making them not only easy to prepare but also visually appealing. This article will guide you through the process of making these scrumptious breakfast cups, ensuring you have a delicious start to your mornings.

Mini Veggie Breakfast Biscuit Cups

Looking for a quick and nutritious breakfast? Try Mini Veggie Breakfast Biscuit Cups! This delightful recipe combines refrigerated biscuit dough with a colorful mix of veggies and a creamy egg filling, making it both easy to prepare and visually appealing. Perfect for busy mornings, these bite-sized cups are packed with flavor and nutrients, helping you kickstart your day. Discover how to make them and enjoy a delicious, healthy breakfast option that everyone will love!
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Ingredients
  

1 can (16.5 oz) refrigerated biscuit dough

1 cup chopped mixed vegetables (bell peppers, spinach, onions, and tomatoes)

4 large eggs

1/4 cup milk

1 cup shredded cheese (cheddar or mozzarella)

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Fresh herbs for garnish (e.g., chives or parsley)

Instructions
 

Preheat your oven to 375°F (190°C) and grease a muffin tin with non-stick spray.

    Open the biscuit dough and separate the biscuits. Flatten each biscuit into a round disc, about 1/4-inch thick.

      Press each biscuit round into the bottom and sides of the muffin cups to create little cups.

        In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until well combined.

          Distribute the chopped veggies evenly into each biscuit cup, filling them about halfway.

            Pour the egg mixture over the veggies in each cup, filling just below the top of the biscuit edges.

              Sprinkle shredded cheese on top of each filled cup.

                Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and the eggs are set.

                  Allow to cool for a few minutes before carefully removing the cups from the tin. Garnish with fresh herbs.

                    Serve warm and enjoy your delicious Mini Veggie Breakfast Biscuit Cups!

                      Prep Time: 15 min | Total Time: 35 min | Servings: 12