Cheesy Egg Breakfast Cups
1 bag (7.7 or 8 oz) Pillsbury® Egg Scrambles™ frozen egg scramble (any flavor)
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 375°F.

Heat Egg Scrambles according to directions on bag.
Meanwhile, separate dough into 8 biscuits. In each of 8 ungreased regular-size muffin cups, place 1 biscuit; firmly press dough in bottom and up side of each cup, forming 1/2-inch rim.
Divide hot Egg Scrambles evenly between cups; sprinkle with cheese.
Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes in pan before serving. If desired, garnish with fresh parsley.

I must confess...this is not an original recipe from me (just in case you haven't figured that out...giggle), but while perusing ideas to use with Pillsbury biscuits that I purchase when on sale and had a coupon, I found this recipe.
Trust is good. If anyone has the time (and thought to come up with a hand-crafted recipe, I would appreciate it).
Since I enjoyed it so much, I thought I'd share...