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Spicy Steak, Egg & Cheese Biscuits

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.

Total Time: 45 minutes

Serves: 8 people 

Prep Time: 20 minutes


  • 2 eggs

  • 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)


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

  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.

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

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