Ingredients
10 biscuits
shredded, more or less to taste
thinly sliced
chopped
to taste
to taste
Biscuit Eggs Cups with Bacon and Cheese
Kitchen Divas (Karin and Ken)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 5 | 13 min | 22 min | 35 min | 4 |
These easy biscuit egg cups make an easy breakfast item for a weekend brunch or a quick breakfast on the go! Made with refrigerated biscuits, eggs, bacon, and cheese! They're one of our favorite canned biscuit breakfast recipes because there are so many options for changing them up to make different flavors!
brunchmain coursebreakfast
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Equipment
Cooking spray
Large muffin tin
Whisk
Paper towel
Instructions
Preheat your oven to 400 degrees. Grab a large muffin tin with 6 holes. Spray with cooking spray and set aside.
In a large skillet cook your chopped bacon until crisp. Drain on paper towel. Set aside.
In a small bowl combine milk and eggs with a whisk. Set aside.
In the meantime grab your rolling pin and separate your biscuits into piles of 2 biscuits each. You will be making 5 muffins with this recipe. Roll each pile of 2 biscuits until they are totally flat and about 1/4 inch thick.
Place inside each hole in your prepared muffin pan. Press dough into the sides and bottom of each hole. Let dough hang over the top edge of each hole if there is extra.
Place a pinch of cheese at the bottom of each hole on top of your dough. Place a pinch of bacon on top of your cheese.
Next pour or scoop your egg mixture on top of each pile of bacon and cheese. Only fill your muffins up to between 2/3 and 3/4 of the way up the side of the muffin hole or you will have a big mess to clean up! As the dough bakes it rises and the egg expands as it cooks. Everything will over flow if you are not careful.
Sprinkle your green onions, extra bacon and cheese, if desired, on top of each muffin.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use a knife to loosen each muffin from the tin and serve immediately.
Biscuit Eggs Cups with Bacon and Cheese
Kitchen Divas (Karin and Ken)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 5 | 13 min | 22 min | 35 min | 4 |
These easy biscuit egg cups make an easy breakfast item for a weekend brunch or a quick breakfast on the go! Made with refrigerated biscuits, eggs, bacon, and cheese! They're one of our favorite canned biscuit breakfast recipes because there are so many options for changing them up to make different flavors!
brunchmain coursebreakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Cooking spray
Large muffin tin
Whisk
Paper towel
Ingredients
10 biscuits
shredded, more or less to taste
thinly sliced
chopped
to taste
to taste
Instructions
Preheat your oven to 400 degrees. Grab a large muffin tin with 6 holes. Spray with cooking spray and set aside.
In a large skillet cook your chopped bacon until crisp. Drain on paper towel. Set aside.
In a small bowl combine milk and eggs with a whisk. Set aside.
In the meantime grab your rolling pin and separate your biscuits into piles of 2 biscuits each. You will be making 5 muffins with this recipe. Roll each pile of 2 biscuits until they are totally flat and about 1/4 inch thick.
Place inside each hole in your prepared muffin pan. Press dough into the sides and bottom of each hole. Let dough hang over the top edge of each hole if there is extra.
Place a pinch of cheese at the bottom of each hole on top of your dough. Place a pinch of bacon on top of your cheese.
Next pour or scoop your egg mixture on top of each pile of bacon and cheese. Only fill your muffins up to between 2/3 and 3/4 of the way up the side of the muffin hole or you will have a big mess to clean up! As the dough bakes it rises and the egg expands as it cooks. Everything will over flow if you are not careful.
Sprinkle your green onions, extra bacon and cheese, if desired, on top of each muffin.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use a knife to loosen each muffin from the tin and serve immediately.