Bacon & Egg Biscuit Cups recipe

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Ingredients

6 slices bacon
1 (16.3 ounce) can refrigerated biscuit dough
6 eggs
½ cup Borden® Cheddar and Monterey Jack Shreds
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping

Nutrition Info

208.2 calories
carbohydrate: 17.2 g
cholesterol: 104.2 mg
fat: 11.4 g
fiber: 0.3 g
protein: 8.8 g
saturatedFat: 3.9 g
servingSize: -
sodium: 557.5 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.

  3. Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.

  4. Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.

  5. Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.

  6. Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Recipe Yield

12 cups

Recipe Note

Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.

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