Pickle Fix Dill Egg Biscuits (Print Version)

Flaky biscuit nests with dill scrambled eggs, pickles, and cheddar create a savory, vibrant breakfast dish.

# Components:

→ Biscuits

01 - 1 can (8 count) refrigerated biscuit dough
02 - 1 tablespoon unsalted butter, melted

→ Eggs & Filling

03 - 6 large eggs
04 - 1/4 cup whole milk
05 - 2 tablespoons fresh dill, finely chopped
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 1 tablespoon unsalted butter

→ Toppings

09 - 1/2 cup dill pickles, finely diced
10 - 1/4 cup shredded cheddar cheese (optional)
11 - Fresh dill sprigs, for garnish

# Directions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin to prevent sticking.
02 - Separate the biscuit dough into 8 rounds. Gently flatten each round and press them into the prepared muffin cups, forming a "nest" shape by pressing the dough up the sides.
03 - Brush the surface of each biscuit nest with the 1 tablespoon of melted butter. Place the muffin tin in the preheated oven and bake for 8–10 minutes, or until the biscuits are just beginning to set but not yet golden brown. Remove from oven, keeping the oven on.
04 - While the biscuits are partially baking, vigorously whisk together the 6 large eggs, 1/4 cup whole milk, 2 tablespoons finely chopped fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a medium bowl until thoroughly combined.
05 - Melt the remaining 1 tablespoon of unsalted butter in a nonstick skillet over medium-low heat. Pour the prepared egg mixture into the skillet. Gently scramble the eggs, stirring slowly, until they are just set but retain a creamy consistency. Remove from heat immediately.
06 - Carefully spoon the creamy scrambled eggs evenly into each of the partially baked biscuit nests. If using, sprinkle the shredded cheddar cheese over the eggs in each nest.
07 - Return the muffin tin containing the filled nests to the oven. Bake for an additional 7–10 minutes, or until the biscuit edges are golden brown and the eggs are fully set.
08 - Allow the nests to cool slightly in the muffin tin. Top each nest generously with the finely diced dill pickles and garnish with fresh dill sprigs. Serve warm.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses convenient refrigerated biscuit dough as a shortcut
  • Perfect for meal prep and easily customizable with your favorite toppings
02 -
  • Can be prepared ahead and reheated for 10 minutes in a 350°F oven
  • Perfect for using up leftover fresh herbs before they spoil
  • Each nest contains approximately 285 calories making them a satisfying but reasonable breakfast option
03 -
  • Always remove the biscuit nests from the muffin tin promptly after cooling for 2 minutes. Letting them sit too long can cause them to steam and lose their crisp exterior.
  • For the creamiest scrambled eggs remove them from the heat when they still look slightly underdone. The residual heat will continue cooking them to perfection without becoming dry or rubbery.
  • If you find yourself with extra egg mixture create a simple scramble with the remainder and serve it alongside the nests. Nothing goes to waste and your hungry guests will appreciate the extra serving option.

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