Spicy Steak & Egg Biscuit Cups
Campbells
Campbells
Recipe - Stillwater
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
Campbell's® Chunky® Spicy Steak and Potato Soup, 18.8 Ounce
$2.99$0.16/oz
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Crystal Farms Cheese, Cheddar, 8 Ounce
$2.50 was $3.99$0.31/oz
Heinz Tomato Ketchup, 20 Ounce
$3.99$0.20/oz
Essential Everyday Biscuits, Buttermilk, Jumbo, 8 Each
$2.99$0.37 each
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.