Chicken Fajita Biscuit Cups that are quick to make and delicious!? Sign me up!! These are perfect for make-ahead breakfast or even lunch for the week!
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Jump to RecipeLet’s be honest, during the colder months no one wants to wake up extra early to prep a healthy and warm meal. We wind up going to the over-processed frozen meals, or the minimal snack bar and run out the door.
You can make these Chicken Fajita Biscuit Cups in less than 30 minutes on Sunday and have a scrumptious breakfast or even lunch for the whole week!!
These 30 minute or less chicken fajita biscuit cups are the perfect meal-prep recipe to take on-the-go all week long. I love to have plenty on hand for the week, and I know you will too!!
These also make the perfect holiday appetizer or you can make them ahead and warm them up for an upcoming dinner with friends.
Can I make these with other meats?
Sure!! You could add bacon, ground beef, ground turkey, etc. Feel free to customize them however you like! You can also add in more cheese if you want!
How should I store these?
After you make them and they cool, put them into a sealed container and refrigerate them. They should keep for 3 days in the fridge!
Can I make the filling in the slow cooker?
Yes!!! Simply add your ingredients to your slow cooker and allow them to cook on low (continually stirring) until the chicken is fully cooked and your veggies are soft!
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Chicken Fajita Biscuit Cups
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 red bell pepper (chopped)
- 1 yellow bell pepper (chopped)
- 1 small onion (chopped)
- 1 (1 oz) packet of taco or fajita seasoning
- 1 (16 oz) can refrigerated biscuit dough
- 1 cup shredded Mexican style cheese
- Optional Toppings: green onion, sour cream, salsa, hot sauce
Instructions
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Heat a large skillet over medium heat with olive oil.
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Then add the ground chicken, peppers, and onion.
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Cook until chicken is cooked and the vegetables are soft and fragrant.
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Drain grease and add the taco or fajita seasoning and 2/3 cup of water, stir, and let simmer.
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Meanwhile split the biscuit dough in half (by pulling apart) so that you have 16 rounds.
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Press the biscuit dough rounds into a greased cupcake pan.
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Then fill each cup with the chicken mixture and top with cheese.
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Bake at 350 degrees for about 15 minutes until the cheese is melted and biscuits are golden brown.
Enjoy your on-the-go meal!!
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