Easy Eggs to Go





Introduction: Easy Eggs to Go

About: 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 I became disabled, as a result, I am now embracing a Slow life.

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!

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!

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!

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

Step 4: Sprinkle!

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

Step 5: Bake and Serve Your Easy Eggs!

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.

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    4 Discussions

    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.

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

    2 replies

    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. :)