Southwestern Breakfast Cups... Happy Memorial Day!

These breakfast cups are the perfect recipe for a day like Memorial Day.  They make any lazy, holiday morning breakfast wonderful.  These were brought to the school I work at by I very sweet mother and I instantly fell in love with them.  You see, I do not like eggs and almost every breakfast/brunch recipe I come across is mostly egg with a few other ingredients.  This recipe however is mostly other yummy ingredients with a tad bit of egg to hold it all together.  Enjoy!

  

Southwestern Breakfast Cups

Recipe Notes

The filling mixture for this recipe can be made 2-3 days before and stored in the refrigerator overnight.  This makes the morning preparation even quicker.  Also, I have always had alot of the filling leftover so if you are making this for a big group, you can buy a couple more can of biscuits without having to double the filling.  You can also half the filling and have enough for about 15-20 biscuits.

Ingredients

2 to 3 cans buttermilk biscuits

1 small can diced green chilies, drained

1 small can diced black olives, drained

8 oz. cream cheese, softened

2 cups finely chopped ham

1/2 cup diced onion

3 to 4 cups shredded sharp cheddar cheese

1 egg
Directions
1. Preheat oven to 350 degrees. 
2. Mix everything, except biscuits, in large bowl, set aside. 
3. Spray muffin pans with cooking spray. 
4. Put 1 biscuit into each cup spreading it up the sides of the cup. 
5. Put about 1 heaping tbs of ham mixture on top of each biscuit. 
6. Bake 20 minutes or until biscuits begin to brown.

7. Serve immediately.