All recipes, Baking, Breakfast

Breakfast bubble up cups

February 27, 2018

There’s a new bubble up in town and I think you are all going to love these super easy and tasty breakfast bubble up cups! They are great for meal prep and will freeze well. Feel free to add in extra veggies to suit you, I left out cheese to keep them low in points but I’m sure if you don’t mind the extra point cheese would be a great addition. I already have several ideas floating around this crazy head of mine for more “bubble up cup” creations 🙂 Go make these now, I promise you won’t be disappointed, just 2 smart points each on Weight Watchers® freestyle.


Breakfast bubble up cups
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
2 freestyle SP, 3SP/3PP each
Ingredients
  • 1- 7.5oz package of biscuits, see pic above, I buy mine at Walmart in the U.S
  • 6 eggs
  • ½ cup milk (I used 1%)
  • ¼ cup diced pepper (I used green)
  • ¼ cup diced onion (I used red onion)
  • 1 small tomato, diced
  • 1 garlic clove, diced
  • Dash of salt & pepper
Instructions
  1. Preheat oven to 400F, spray a regular size muffin tin with cooking spray *note- eggs are famous for sticking so spray well.
  2. Cut your 10 small biscuits into 6 pieces each, place the 6 pieces in each muffin cup, so you will have 10 breakfast cups in total.
  3. In a bowl mix your diced pepper, onion, tomato and garlic, divide over your 10 muffin cups.
  4. In a large measuring cup beat your eggs and milk together, add in salt & pepper.
  5. Pour egg mixture over your 10 biscuit/veggie cups and fill to the top.
  6. Bake in oven for 20-23 minutes until biscuits are baked through.
  7. Carefully remove from tin using a knife to scrape muffins out.
  8. Makes 10 breakfast cups, best stored in the fridge and will freeze well.
Notes
Freestyle smart points- 2 using the WW recipe builder
Smart points- 3 using a SP calculator
Points plus- 3 using a PP calculator
Nutrition info (including veggies) Calories 106...Fat 3.7g...Sat fat 1.2g...Carbs 12g...Fiber 0.2g...Sugar 2.6g...Protein 5.6g using My Fitness Pal *note this included veggies, if using these numbers in a SP/PP calculator you may get a different point value

50 Comments

  • Reply Melody February 27, 2018 at 1:20 pm

    Yum. I might try making these with some ham added in.

    • Reply Michael T April 1, 2018 at 1:27 pm

      That’s what I did plus some chopped spinach. also cut my biscuits into 8 pcs, added 2 eggs and got 12 “muffins”

  • Reply Stacy February 27, 2018 at 6:31 pm

    would Pillsbury buttermilk biscuits be the same points? Can you post nutritional info for the ones you use so we can see if there is something comparable in 🇨🇦? Thank you!

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:01 pm

      Hi Stacy, I can tell you there is 17SP in the whole 7.5oz biscuit package I use if that helps

      • Reply Karen August 11, 2018 at 9:00 pm

        When I scan the biscuits I get that they 31 points for the package. I know the scanner is wrong sometimes.
        So just wondering how you are getting 17 points?

        • Drizzle
          Reply Drizzle August 14, 2018 at 1:43 pm

          Hi Karen, you are using the wrong size biscuits, these packs I use are 7.5oz with 10 very small biscuits inside, I buy them at Walmart in the U.S and they come in a 4 pack

    • Reply Mary-Jane July 24, 2018 at 7:03 am

      I used Pillsbury its roughly 6 biscuits and i cut into 8 pieces and spread over 10 cups.

  • Reply Tracy February 27, 2018 at 7:36 pm

    Yes please post a Canadian equivalent for the biscuits. Or can you use 2 ingredient dough

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:03 pm

      You can still but Pillsbury biscuits here in Canada they are just a larger size so my advice would be to weigh out 7.5oz and use that, cut biscuits open then cut each piece into 6-8 small pieces, you can the 2ID but I know some used it for bubble up dishes and say it did not bake all through

  • Reply Kathy E. February 27, 2018 at 9:05 pm

    These look delicious! I wonder how they’d turn out using the 2-ingredient dough that is so wildly popular on WW now? On my next day off, I think I’ll test this recipe out using that dough. Thanks so much!

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:23 pm

      Hi Kathy, I know some are saying the 2ID is not baking as well in bubble up dishes so I am not too sure but if you try it please let me know 🙂

  • Reply Sarah B. February 28, 2018 at 12:24 pm

    Ooooh, I might have to make these this weekend. They look so delicious!

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:14 pm

      I hope you enjoy them 🙂

  • Reply Judy March 1, 2018 at 3:58 pm

    are you using all six pieces in each muffin cup?

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:19 pm

      Yes all 6 in one muffin cup

  • Reply Sue March 3, 2018 at 12:55 pm

    Hi I just tried making these but I couldn’t use all the eggs as the cups were too full. Fully half the egg mix is left over. I used Pillsbury biscuits. Maybe they are larger than the biscuits you are using? I am using a regular sized muffin tin so not sure why this happened.

    • Drizzle
      Reply Drizzle March 3, 2018 at 7:06 pm

      Hi Sue, yikes.. Yeah sounds like you used a bigger biscuit pack, mine is a 7.5oz small tube with 10 small biscuits in them, I can tell you the whole package is 17SP (all 10 biscuits) if yours are bigger that would cause you too have too much egg mixture left over

      • Reply Bunny March 25, 2018 at 9:43 am

        Same thing happened to me the can is 11.9 oz in Canada so will add a point to each muffin.. mine looked like they exploded lol but yummy. Thanks for recipe.

        • Drizzle
          Reply Drizzle March 25, 2018 at 7:54 pm

          HI Bunny, yeah if you are using a bigger biscuit package they will bake differently, mine are only 7.5oz so a lot less dough

  • Reply Sue March 4, 2018 at 12:57 pm

    Yes I think that’s what happened. They were still good though. Thanks!

  • Reply Lauren G March 5, 2018 at 11:08 am

    Hi,
    Can’t wait to try these! Do you think I can sub almond milk for the 1% milk? That would also decrease the points value? Right?

    • Drizzle
      Reply Drizzle March 6, 2018 at 2:47 pm

      Hi Lauren, sure you can use almond milk, I don’t think it would decrease the overall points per serving though

  • Reply Kayla March 6, 2018 at 7:07 pm

    So good! I used to eat your egg white cups and they were good but these with egg yolk and biscuits is so delicious! I used pillsbury biscuits from here and weighed out 7.5oz. Amazing! I’m eating them for dinner 😍

  • Reply Susie Weinel March 8, 2018 at 11:45 am

    These look delicious… always looking for something good in the morning with low points… think I will try these… Thanks!

    • Drizzle
      Reply Drizzle March 9, 2018 at 6:01 pm

      Hope you enjoy them Susie 🙂

  • Reply Jennifer March 9, 2018 at 12:24 pm

    I used fresh pico de gallo from the deli section to save time chopping veggies and these were delicious. Thank you.

    • Drizzle
      Reply Drizzle March 9, 2018 at 6:05 pm

      Sounds awesome, thanks for the tip, glad you enjoyed them 🙂

  • Reply Jeanne March 12, 2018 at 8:52 pm

    I just made a batch of these tonight. How do you heat them up or do you just eat them cold?

    • Drizzle
      Reply Drizzle March 14, 2018 at 3:08 pm

      I like popping them in the oven for 5-10 minutes, but it is totally up to you 🙂

  • Reply Denise March 16, 2018 at 1:38 pm

    Made these using 3 pieces of Canadian bacon. There was too much filling so I took some of the biscuits from the others and
    made 12. Hubby said they are Good. I did use almond milk 30 cal and my Points were 3

    • Drizzle
      Reply Drizzle March 17, 2018 at 8:50 pm

      Hi Denise, glad you both enjoyed them, I had mine filled right to the rim and only got 10 but maybe your muffin cups were slightly smaller? Either way glad you enjoyed

  • Reply Jen March 20, 2018 at 3:56 pm

    I made these in my bigger size muffin tin so it made 6 for 4 points they were very yummy. Thanks for all the good recipes.

    • Drizzle
      Reply Drizzle March 21, 2018 at 12:08 pm

      Hi Jen, you are very welcome, so glad you enjoyed them 🙂

  • Reply Bunny March 20, 2018 at 5:23 pm

    Hi love your recipes, with these breakfast Bubble Ups are you using regular muffin tin or mini muffin tin?
    Thanks so much

    • Drizzle
      Reply Drizzle March 21, 2018 at 12:09 pm

      HI and thank you 🙂 it is a regular sized muffin tin

      • Reply Bunny March 21, 2018 at 1:28 pm

        OMGosh I guess have read the whole recipe LOL Thanks again… Bunny

  • Reply Giulia March 21, 2018 at 11:13 am

    This is such a wonderful recipe and so versatile! Your recipes have been so helpful and have shown me that this journey is not only doable, but is fun! Thank you so much 🙂

    • Drizzle
      Reply Drizzle March 21, 2018 at 12:14 pm

      I am so glad you enjoyed them and are finding the journey fun, that will take you a long way, it’s why I started this blog, I was so bored of frozen dinners and the same old breakfast lol so I decided I needed to get a little more creative in the kitchen, one thing led to another and here I am now 🙂

      • Reply Karen V March 25, 2018 at 9:52 am

        First want to say how much I love your site, Katie, your recipes are awesome, and being new to WW this has been a great help. For the breakfast bubble up, if u use half the biscuit dough and more egg, would that make them 1 pt each?

        • Drizzle
          Reply Drizzle March 25, 2018 at 7:56 pm

          Hi Karen, thanks for your kind words 🙂 so glad you are enjoying the recipes, I don’t know for sure as the recipe would have to be built in the WW app and I only know the points for how I did them but if I was guessing I’d say yes they likely would be 1 point

  • Reply Gabby March 26, 2018 at 2:10 am

    Hi, after putting them in the freezer, how can i warm them up again?
    I love your recipes.
    Thankyou

    • Drizzle
      Reply Drizzle March 26, 2018 at 12:49 pm

      Hi Gabby, I’d pop them in the oven or even air fryer to crisp them up , so glad you are loving the recipes

  • Reply Diane Taylor May 16, 2018 at 11:11 am

    Hi Kate – I am new to your blog, and rejoining WW, I made these for breakfast and omg so yummy 🙂 I can’t wait to try some of your other bubble-up recipes (I’m looking at you, Chicken Sloppy Joes!!). I am just getting used to free style and all these 0 point foods !!!! Congrats on your weight loss and thanks for all the great recipes.

    • Drizzle
      Reply Drizzle May 16, 2018 at 1:59 pm

      Hi Diane, I’m so glad you enjoyed the breakfast cups, welcome to WW and good luck on your journey! 🙂

  • Reply Sally May 26, 2018 at 12:26 pm

    These sound really good. But I have a question. Are you pushing the six pieces of dough into the muffin cup to make a dough cup? Or Just placing them in and egg mixture goes all around under and over it? I’m thinking it’s the latter since otherwise why would you need to cut them. But I’d like your input. Thank you!

    • Drizzle
      Reply Drizzle May 28, 2018 at 11:39 am

      Hi Sally, yup just drop them in then pour in the egg and it will go all around it then the biscuits bake into the egg 🙂

  • Reply Donna May 28, 2018 at 11:16 am

    When I use barcode scanner the biscuit are coming up 3 points 1 biscuit. It that correct. The pkg says serving size is 3. But app says 1.

    • Drizzle
      Reply Drizzle May 28, 2018 at 11:45 am

      Hi Donna, are you scanning the right biscuits? They are a 7.5oz tube with 10 small biscuits in the pack, I know the whole tube is 17SP

  • Reply Michelle Lottner July 20, 2018 at 11:43 pm

    These are in my oven right now! I used Walmart reduced fat biscuits. I had one left over, but i probably could have squeezed it in. I also added about 2 oz of diced ham that i had. Such a small amount it doesn’t add points to the muffins. Yummm!

    • Drizzle
      Reply Drizzle July 22, 2018 at 1:18 pm

      Hi Michelle, I hope you enjoyed them, love the ham addition 🙂

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