New recipes, new year. As we head into a fresh start, I’m all about making mornings easier without giving up a warm, comforting breakfast. Life gets busy fast, and having something simple, filling, and ready to go can make all the difference. That’s where these biscuit breakfast bowls come in — they’re quick to prep, easy to customize, and perfect for busy mornings when you still want something homemade.

I made mine with eggs, bacon, cheese, and green onions, but the options are truly endless. Swap in ham, jalapeños, peppers, or mix and match your favorite cheeses to make them your own. You can even make them gluten free using our gluten-free biscuit mix. These bowls work with whatever you have on hand, making them a go-to breakfast that keeps your mornings smooth, stress-free, and delicious.

Instructions: 

1. Preheat the oven to 400ºF.

2. Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.

3. Next, measure a piece of parchment paper to the size of your muffin tin. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to a baking tray and allow the dough to firm in the fridge for a few minutes.

4. Once the dough is chilled, remove from the fridge. Prepare one muffin tin by generously greasing the cups with butter or non-stick cooking spray. Flip the dough over onto the greased muffin tin. The dough should be laying directly on the tin. Remove the parchment paper and flour the surface of the dough lightly. 

5. Next, take your second muffin tin and line it up with the dough-covered tin. Press the top muffin tin into the bottom one with gentle pressure. Carefully remove the top tin to reveal the sheet of dough pressed neatly into the greased muffin tin. If you notice any tearing of the dough, use any excess from the sides of the pan to patch. Be sure to smooth the patched dough as much as possible to seal it.

6. In each cup, add enough scrambled eggs to fill about ¾ of the way. Then add bacon pieces, cheese, and green onions, or your choice of toppings. Season with salt and pepper.

7. The final step before baking is to carefully slice the dough in the spaces between each cup. Cut straight lines up and down and left and right to create a grid. Then take the corners of each piece and pinch them together in the center of each cup.

8. Bake the breakfast bowls for 20 minutes. Optionally, brush with melted butter once they are out of the oven. Enjoy!