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Breakfast is often hailed as the most important meal of the day, and what better way to start your morning than with a delicious and nutritious dish that combines convenience, flavor, and vibrant colors? Enter the Sunny Delight Mini Veggie Breakfast Biscuit Cups. These bite-sized breakfast delights are not only easy to prepare but also packed with wholesome ingredients that will energize your day. With their flaky biscuit base, fresh vegetable filling, and protein-rich egg topping, these mini cups offer a balanced meal that pleases both the palate and the body.

Mini Veggie Breakfast Biscuit Cups

Start your mornings with a burst of flavor and nutrition with Sunny Delight Mini Veggie Breakfast Biscuit Cups. These easy-to-make, bite-sized treats combine flaky biscuit dough with a colorful filling of fresh vegetables, protein-rich eggs, and melted cheese. Perfect for busy mornings or leisurely brunches, you can customize them to suit your taste. Enjoy a delicious breakfast that’s both satisfying and energizing, making meal prep a breeze! Indulge in this vibrant dish that transforms breakfast into a delightful experience.
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Ingredients
  

1 can refrigerated biscuit dough (8 oz)

1 cup diced bell peppers (red, green, or yellow)

1/2 cup finely chopped spinach

1/2 cup diced tomatoes

1/4 cup finely chopped red onion

3 large eggs

1/2 cup shredded cheese (cheddar or mozzarella)

1/4 teaspoon garlic powder

Salt and pepper to taste

Fresh herbs (like parsley or chives) for garnish

Olive oil for greasing muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This allows the biscuits to bake evenly.

    Prepare the Muffin Tin: Lightly grease a standard muffin tin with olive oil to prevent the biscuit cups from sticking.

      Prepare the Biscuit Cups: Open the can of biscuit dough and separate the dough into individual biscuits. Flatten each biscuit into a circle and gently press them into the greased muffin tin, creating small cups with raised edges.

        Sauté the Veggies: In a skillet over medium heat, add a splash of olive oil. Once hot, sauté the diced bell peppers, red onion, and chopped spinach until they're tender (about 3-5 minutes). Season with garlic powder, salt, and pepper. Remove from heat and let it cool slightly.

          Whisk the Eggs: In a medium bowl, whisk together the eggs, adding a pinch of salt and pepper. Stir in the sautéed veggie mixture and diced tomatoes until well combined.

            Fill the Biscuit Cups: Divide the egg and veggie mixture among the biscuit cups in the muffin tin, filling each until just about full. Sprinkle shredded cheese on top of each cup.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuit edges are golden brown and the egg filling is set.

                Cool and Serve: Once baked, remove the muffin tin from the oven and let the cups cool for about 5 minutes. Carefully use a knife to loosen the edges and gently lift the biscuits out. Garnish with fresh herbs before serving.

                  Enjoy: Serve warm as a delightful breakfast option or a brunch treat!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 mini cups