Breakfast Biscuit Muffins with Egg, Spinach and Cheese
A unique way to use your biscuit dough - bake breakfast muffins! These are fluffy and so soft! It's a recipe you can make ahead to reheat for future breakfasts! The eggs were whisked together with almond milk, sauteed spinach, salt and pepper to be poured into the muffins to bake!
Servings 8 biscuits
Ingredients
- 1 biscuit dough tin 8 count
- 3 large eggs
- 2 tablespoons almond milk
- Salt and pepper to taste
- 3 cups baby spinach sauteed
- Cheese for topping
Instructions
- Preheat oven to 350F. Prepare muffin tin with oil spray or brush with oil. Separate biscuit dough and press into muffin tins.
- Prepare fillings. Whisk eggs together with almond milk, salt and pepper. Sauté spinach and mix with egg mixture.
- Scoop egg mixture into biscuits until 2/3 full. DO NOT fill to the top because the eggs will rise when baking. Sprinkle tops with cheese.
- Bake for 15-18 minutes until egg whites settle and biscuits brown!