Introduction: Easy Eggs to Go

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For those who are time challenged each morning, or who are cooking for one, breakfast is sometimes tough to accommodate...a healthy home-cooked one even more so. These "Eggs to Go" are easy to make singly or a half dozen at a time. They can be refrigerated or frozen and then heated up later. I used to do a batch on Sunday, freeze them, and then take them to work all week and nuke them in the break room when I got my coffee.

Making use of store bought biscuits and whatever "stuff" is lying around (including leftovers), the recipe is fairly simple and allows for a wide range of ingredients. A good rule of thumb is 1 egg to 1 biscuit to 1 Tbsp "stuff" to 1 Tbsp cheese. This Instructable is for a full batch.


6 Eggs (one for each Egg to Go)

  • 1 cannister store bought biscuits (I used Pillsbury Grands)
  • 6 Tbsp shredded cheddar cheese (you can use any kind of cheese you want, shredded or not)
  • 2 Tbsp fresh parsley (it was leftover in the fridge)
  • 2 Tbsp orange bell pepper (I would have rather had bacon or ham, but there was none in the fridge)
  • Pepper to taste
  • 6 splashes of hot sauce (optional)
  • Butter, oil, or non-stick spray for greasing muffin tin


Step 1: Smush!

Picture of Smush!

Preheat the oven to 350 degrees Fahrenheit. Using butter, oil, or non-stick spray, grease the muffin tin. Then place one uncooked biscuit in each muffin tin and smush them up the sides about halfway. If you are using a deeper muffin tin, smush them up 3/4 of the way up. You might have two biscuits left over, these can either be saved for later or rolled thin and used to make top crusts.

Step 2: Stuff!

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Place the "stuff", in this case peppers and parsley, into the bottom of the biscuit-lined muffin cups. Do not add the cheese yet.

Step 3: Crack!

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Crack one egg into each biscuit-lined muffin cup on top of the "stuff." Salt and Pepper to taste.

Step 4: Sprinkle!

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Spinkle 1 Tbsp cheese onto each egg. Add a dash of optional hot sauce if desired.

Step 5: Bake and Serve Your Easy Eggs!

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Bake in the oven for 20-25 minutes. If desired, individually refrigerate or freeze in zipper lock plastic bags. To re-heat, microwave on high for 45-60 seconds.


brentp13 (author)2015-12-12

I enjoy the way those details were added. With my desiring eggs and dairy as a way of rounding out the diet. Along with your suggesting the wide and shallow to work best for this recipe.

rolltidehank (author)2015-12-12

Does the yolk cook through? Could you scramble the eggs and then pour into the mixture?

You can scramble or not scramble based on your preferences. The cooking time I gave was for solid yolks to make it easier to eat on the run. However, occasionally I reduce the cooking time by 5 minutes so that the yolks are runny.

Just to clarify, the cooking time doesn't change based on scrambled vs. not scrambled. :)

About This Instructable




Bio: I'm a 45 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect ... More »
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