Diner Beef and Cheddar Biscuit Cups
Savory beef, cheddar, and soft eggs bake into golden biscuit cups with the energy of an all-day diner special.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (119 reviews)
INSPIRED BY
This original breakfast borrows the skillet flavors of a classic counter special and reshapes them for a grab-and-go plate.
Story
Theo wants breakfast to arrive with a little chrome-trim swagger, and these biscuit cups do exactly that. The beef is smoky, the cheddar gets molten, and the egg settles everything into a crisp-edged package. Pickled jalapeños give the whole thing a sharp turn that wakes up the coffee. They are built for a late brunch, a road trip cooler, or a hungry crowd around the kitchen island.
By Theo
Ingredients
- 1 pound lean ground beef
- 1/2 small yellow onion, finely diced
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 6 refrigerated biscuit dough rounds
- 1/2 cup shredded sharp cheddar
- 4 large eggs
- 2 tablespoons whole milk
- 1/4 cup thinly sliced scallions
- 1/4 cup sliced pickled jalapeños
- 1/2 teaspoon kosher salt
Instructions
- Heat the oven to 375 F and coat six wells of a large muffin tin with cooking spray.
- Brown the beef and onion in a skillet over medium-high heat for 6 minutes, breaking the beef into small crumbles.
- Stir in the smoked paprika, tomato paste, and salt, then cook for 1 minute until glossy and fragrant.
- Press one biscuit dough round into each prepared muffin well, stretching it slightly up the sides.
- Divide the beef among the cups, whisk the eggs with the milk, and pour the egg mixture over the filling.
- Top with cheddar and bake for 10 to 12 minutes until the eggs are set, then finish with scallions and jalapeños.
Chef Tips
- Let the biscuit dough sit at room temperature for a few minutes so it stretches without tearing.
- Drain excess beef fat before filling the cups for a cleaner bottom crust.
- Pull the cups when the centers are just set because they will firm as they cool.
- Swap the jalapeños for mild banana peppers if you want less heat.
Cook's Notes
- **Beef:** Brown it hard enough to develop color before adding the tomato paste.
- **Dough:** Stretch the biscuit rounds gently so the bottoms remain thick enough to hold the filling.
- **Eggs:** Whisk until smooth for even pockets of custard.
- **Storage:** Refrigerate leftovers for up to three days and reheat in a toaster oven.