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Spicy Steak, Egg & Cheese Biscuits

  • prep time: 20 min
  • total time: 45 min
  • serves: 8 people
  • calories: 285 1 serving
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Ingredients

  • 2 egg
  • 1 can (18.8 ounces) Campbell’s® Chunky® Spicy Steak and Potato Soup
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 3 tablespoons ketchup
  • 1 can (16.3 ounces) jumbo biscuit dough (8 biscuits)
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Ingredients
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Ingredients

  • 2 egg
  • 1 can (18.8 ounces) Campbell’s® Chunky® Spicy Steak and Potato Soup
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 3 tablespoons ketchup
  • 1 can (16.3 ounces) jumbo biscuit dough (8 biscuits)
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Instructions
Step 1

Heat the oven to 400°F.  Beat the eggs in a bowl.  Stir in the soup, cheese and ketchup.

Step 2

Lightly grease 16 muffin-pan cups (may need two pans).  Open can of biscuits and pull apart into 8 dough pieces.  Split each piece in half (can pull apart with your hands).  Roll into 6-inch circles.  Press into the bottoms and up the sides of the muffin-pan cups (the dough is slightly larger than the cups).  Spoon the soup mixture into the dough cups, then fold in the dough to cover the edges of the filling.

Step 3

Bake for 25 minutes or until the biscuits are golden brown and the filling is set.  Let the the biscuits cool in the pan on a wire rack before removing from the pan.  Serve warm.

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Want to get an early start on game day? Try these Steak, Egg & Cheese Biscuits! Easy to make, easy to eat and homemade, so they're much more delicious than drive-through breakfast sandwiches. You only need 5 on-hand ingredients: press refrigerated biscuit dough into muffin-pan cups, fill with a mixture of hearty spicy steak soup, eggs, cheese and a little ketchup and bake until golden-brown and set! Not a sandwich, these Steak, Egg & Cheese Biscuits are like little steak, egg and cheese-filled pies in flaky biscuit cups, and are the perfect way to start your game day- or any day.

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Guided Cooking

Ingredients

  • 2 egg
  • 1 can (18.8 ounces) Campbell’s® Chunky® Spicy Steak and Potato Soup
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 3 tablespoons ketchup
  • 1 can (16.3 ounces) jumbo biscuit dough (8 biscuits)

Instructions

  • Step 1

    Heat the oven to 400°F.  Beat the eggs in a bowl.  Stir in the soup, cheese and ketchup.

  • Step 2

    Lightly grease 16 muffin-pan cups (may need two pans).  Open can of biscuits and pull apart into 8 dough pieces.  Split each piece in half (can pull apart with your hands).  Roll into 6-inch circles.  Press into the bottoms and up the sides of the muffin-pan cups (the dough is slightly larger than the cups).  Spoon the soup mixture into the dough cups, then fold in the dough to cover the edges of the filling.

  • Step 3

    Bake for 25 minutes or until the biscuits are golden brown and the filling is set.  Let the the biscuits cool in the pan on a wire rack before removing from the pan.  Serve warm.

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Calories 285
Total Fat 13 g
Sat. Fat 5 g
Trans Fat 2 g
Cholesterol 64 mg
Sodium 930 mg
Total Carb 32 g
Dietary Fiber 1 g
Sugar 6 g
Protein 10 g
Vitamin D 2 %DV
Calcium 11 %DV
Iron 11 %DV
Potassium 4 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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