Denver-style Breakfast Biscuits

Breakfast Biscuits | These biscuits make breakfast (or snacking) a snap. Pick any combo of meat, veggies, and cheese you like, bake them and store for easy on-the-go eating!

A simple make-and-take breakfast perfect for crowds or busy weeks.

  • Author: Kate Nolan
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 20 1x
  • Category: Breakfast
  • Cuisine: American


  • 8 eggs, beaten
  • 1/2 cup milk
  • salt and pepper
  • 1 medium green bell pepper, diced
  • 1 medium yellow onion, diced
  • 3/4 lb ham steak, chopped
  • 1 cup shredded cheese
  • 1 can Grands Jr Flaky Biscuits


  1. Preheat oven to 425 degrees.
  2. In blender, mix together eggs and milk.
  3. Season with salt and pepper, pour into large mixing bowl, and set aside.
  4. In medium saute pan, cook green pepper & onion until soft.
  5. Add ham and cook until well browned.
  6. Remove from heat and let cool slightly.
  7. Add ham & veggie mixture to eggs and stir well.
  8. Mix in cheese & set aside.
  9. Prepare muffin pans.
  10. Line 20 wells with split biscuits halves.
  11. Portion veggie, ham, & egg mixture on top of muffins.
  12. Bake for 15-18 minutes.


Track it using MyFitnessPal.
Egg mixture can be made ahead and kept, covered in the refrigerator, for one day.
Baked biscuits keep for about three days in refrigerator and 1-2 weeks in freezer.