egg muffin pull-aparts

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These egg muffin pull-aparts make for a great breakfast (or supper for that matter) that incorporates all the food groups. They're pretty easy to make and prety clean to eat, so I love giving them to the kids. Here's the recipe:

6 Pillsbury Buttermilk biscuits (from can, 8 count)
1 cup cooked broccoli florets, cut up into small pieces
1/2 cup cooked sausage links, cut up (or use cooked bacon!)
4 eggs
3 tablespoons milk
Pinches of kosher salt and fresh cracked black pepper
1 cup shredded cheddar cheese


1. Preheat oven to 350 degrees F. Spray a texas size 6 Cup muffin tin with cooking spray. You’ll have 2 extra biscuits left over. Bake them separately if so desired. Cut each of the 6 biscuits into 8 triangles and place into each muffin tin. Lightly sprinkle each biscuit cup with salt and pepper.

2. Sprinkle broccoli and sausage (or bacon) evenly over each biscuit filled muffin cup.

3. Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 28-32 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Remove and arrange onto serving plate. Pull them apart with your fingers or cut with a fork. Enjoy.

6 servings

Recipe from picky-palate.com Pin It