This only uses three eggs but it's really good and really easy to make. I doubled the recipe once and made some with meat (it calls for ham but whatever meat you like is fine - I usually use sliced little smokies) and some with frozen broccoli for my vegetarian son. They make a great on-the-breakfast. I originally acquired the recipe from a Deen Brothers cookbook but found it on the web for posting here. These freeze well too so you can make a bunch and have them on hand for when you need a quick reheatable breakfast.
Oh, also, the cheddar cheese is flexible. I used jalapeno jack once, and have used other cheeses as well. By varying the meat/filling and cheese type, it makes a nice variety.
Game Day Breakfast to Go
(Adapted from "The Deen Bros. Get Fired Up")
1 (12-ounce) can refrigerated buttermilk biscuits (10 count)
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 pound sliced deli ham, diced (or leftover ham)
1/2 cup plus 2 tablespoons grated cheddar cheese
Preheat oven to 350 degrees. Generously grease a 12-cup muffin pan. Using a sharp knife, slice each round of biscuit dough in half horizontally (making two rounds) and place one round in each of 10 muffin cups. In a bowl, whisk together the eggs, salt, and pepper. Sprinkle the ham evenly over the biscuit rounds in the muffin cups. Spoon about 2 tablespoons of the egg mixture over the ham, dividing it evenly among muffin cups. Top each with the 1/2 cup cheddar cheese and cover each muffin cup with a remaining biscuit round. Sprinkle the remaining cheddar cheese on the biscuit tops. Fill the two empty muffin cups halfway with water to prevent scorching. Bake until the biscuits are golden and firm and the egg is cooked through, about 20 minutes. Let cool slightly. Use an offset spatula to loosen the edges of the biscuits and pop the biscuits out of the pan. Serve immediately or let cool completely and wrap in aluminum foil for on-the-go snacking.