Muscle-Building Steak and Egg Biscuit Cups

Southern kitchens have long paired biscuits with steak and eggs, and these muffin cups turn that classic into a handheld bite. Flaky dough cradles seared sirloin, baked eggs, and sharp cheddar for a hearty morning start.

Serves 6 · 15 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 28g protein
• 26g carbs
• 22g fat

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Ingredients

• 1 can (16.3 oz, 8 biscuits) refrigerated buttermilk biscuit dough
• 8 oz sirloin steak, finely diced
• 1 tsp olive oil
• 6 large eggs
• 3/4 cup shredded sharp cheddar cheese
• 3 green onions, thinly sliced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• to taste for serving hot sauce

Instructions

1. 1Preheat the oven to 375°F and generously grease a standard 12-cup muffin tin with nonstick spray or butter.
2. 2Separate the biscuit dough and split each biscuit in half horizontally so you have 16 thinner rounds; press one round into the bottom and up the sides of each of 12 muffin cups, stretching gently to form a nest (extra dough can be baked separately as plain biscuits).
3. 3Pat the diced sirloin dry and season it with half the salt, pepper, and the garlic powder.
4. 4Heat a skillet over medium-high heat, add the olive oil, and sear the steak pieces until browned on the outside but still slightly pink inside, about 2 to 3 minutes; transfer to a plate to cool slightly.
5. 5Crack one egg into each of six of the biscuit cups, then divide the remaining eggs by lightly whisking them and spooning half an egg into each of the other six cups if you prefer smaller yolks, or crack whole eggs into all twelve for larger servings and adjust count.
6. 6Evenly scatter the seared steak, shredded cheddar, and sliced green onions over and the eggs in every cup.
7. 7Season the tops lightly with the remaining salt and pepper.
8. 8Bake on the center rack for 14 to 18 minutes until the biscuit edges are deep golden, the egg whites are set, and the yolks reach your preferred doneness (slightly jammy or fully firm).
9. 9Let the cups rest in the pan for 2 minutes so they firm up, then run a thin knife each edge and lift out onto a platter.
10. 10Serve hot with a few dashes of hot sauce on the side for a classic Southern breakfast kick.