¼cupCheese - shredded(cheddar, pepper jack or gouda)
Any other add ins that you like See notes in blog
Preheat your oven to the temperature indicated on the instructions on the can of biscuits. *If your biscuit instructions calls for cooking spray for your pan, go ahead and spray your cupcake/muffin pan.
In a bowl, whisk together your eggs, milk, salt and pepper.
Strain mixture through a fine mesh strainer.
Over low - medium heat, scramble your eggs to your preferred doneness. Although they will go into the oven later, because they are inside an uncooked biscuit they will not have the opportunity to finish cooking so make sure they are as done as you like them. Set aside.
Break apart your biscuits.
Using the palm of your hand, press out the biscuits. They should be about ¼ thin, but most importantly if you want them to sit in your muffin pan with a little extra dough over the edge.
Once you have your biscuits pressed out and ready to go, it's time to fill them in! I start with the eggs, you will want to fill them about a ⅓ of the way with eggs.
Then add in your other toppings of choice.
The next step is to fold over four sides of the biscuits like a present. You may need to carefully stretch some of the dough over, just be careful not to rip a hole.
Pinch the fourth petal down to keep it closed.
Once all of the biscuits are done, generously sprinkle that delicious everything seasoning.
Bake according to your biscuit package instructions. I baked mine at 350F for 16-18 minutes.