Spicy Steak & Egg Biscuit Cups
Campbells
Campbells
Recipe - Stillwater Wine & Spirits
Spicy Steak & Egg Biscuit Cups
Prep Time10 Minutes
Servings12
Cook Time25 Minutes
Ingredients
1 can Campbells Chunky Spicy Steak & Potato soup
3 eggs
1 cup shredded cheddar cheese
3 tbsp. ketchup
2 packages (16.3 oz. each) large, refrigerated biscuit dough (16 biscuits)
Directions
- Preheat oven to 375 degrees.
- In a bowl combine soup, eggs, cheese, and ketchup. Mix well.
- Lightly grease a muffin tin. Separate the biscuits and roll each one into a 6-inch circle.
- Gently line the muffin tin with rolled biscuit and fill with ¼ cup soup mixture. Bring sides of the biscuit up to partially cover the soup mixture. Repeat with remaining biscuits.
- Bake biscuits for 25 minutes or until golden and firm.
- Let stand 10 minutes.
10 minutes
Prep Time
25 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Directions
- Preheat oven to 375 degrees.
- In a bowl combine soup, eggs, cheese, and ketchup. Mix well.
- Lightly grease a muffin tin. Separate the biscuits and roll each one into a 6-inch circle.
- Gently line the muffin tin with rolled biscuit and fill with ¼ cup soup mixture. Bring sides of the biscuit up to partially cover the soup mixture. Repeat with remaining biscuits.
- Bake biscuits for 25 minutes or until golden and firm.
- Let stand 10 minutes.