Go Back

Breakfast bubble up cups

2SP blue & purple, 3SP green/3PP each
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 10


  • 1- 7.5 oz package of biscuits see pic above, I buy mine at Walmart in the U.S
  • 6 eggs
  • 1/2 cup milk I used 1%
  • 1/4 cup diced pepper I used green
  • 1/4 cup diced onion I used red onion
  • 1 small tomato diced
  • 1 garlic clove diced
  • Dash of salt & pepper


  • Preheat oven to 400F, spray a regular size muffin tin with cooking spray *note- eggs are famous for sticking so spray well.
  • 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.
  • In a bowl mix your diced pepper, onion, tomato and garlic, divide over your 10 muffin cups.
  • In a large measuring cup beat your eggs and milk together, add in salt & pepper.
  • Pour egg mixture over your 10 biscuit/veggie cups and fill to the top.
  • Bake in oven for 20-23 minutes until biscuits are baked through.
  • Carefully remove from tin using a knife to scrape muffins out.
  • Makes 10 breakfast cups, best stored in the fridge and will freeze well.


Freestyle smart points- (blue & purple) 2 using the WW recipe builder
Smart points- (green) 3 using WW recipe builder
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