Bacon Egg Cups

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 133.3

Total Fat: 5.5 g
Cholesterol: 98.9 mg
Sodium: 358.0 mg
Total Carbs: 13.7 g
Dietary Fiber: 0.1 g
Protein: 7.0 g

View full nutritional breakdown of Bacon Egg Cups calories by ingredient

Introduction

These mini breakfasts are portable and can be made and frozen ahead. Filling and delicious! These mini breakfasts are portable and can be made and frozen ahead. Filling and delicious!

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 24

Ingredients

1 tin of refrigerator biscuits (no need to use expensive or super huge rising ones. The cheap ones work best.)

1 Vidalia onion (or any that you prefer)

3 oz brick cheese of your choice

1lb of bacon (or any breakfast meat)

12 eggs

1c of milk (your choice, to mix with the eggs)

Cooking spray

Tips

Can substitute all ingredients to be made vegetarian or low fat. I've used diced ham, sausage crumbles and even cut up tofu dogs. This is a great creative breakfast.

Directions

-Dice bacon and either bake at 400 for 15 minutes or fry until done but not completely rendered of fat. If it's too done, it will get hard in the oven.
-Preheat oven to 350.
-Dice onion and sweat in a pan. *You can bake the onion raw with the cups but I find the flavour gets lost.
-Dice the cheese.
-Cut the biscuits (or alternatively just pull off pieces, each biscuit should yield about 5-6 pieces)

Spray a muffin tin with non stick spray.
Place some onion, bacon, cheese, and biscuit in each muffin tin. You may sprinkle with pepper or herbs, but there's no need for salt as the bacon will add enough.

Beat eggs and milk and pour into biscuit tins, leaving about 1/4 inch of space so as not to spill when placing in the oven.

Bake muffins for roughly 20 minutes or until middles are set.

These freeze great!

Serving Size: Makes 24 biscuits

Number of Servings: 24

Recipe submitted by SparkPeople user NEWBIEBAIT.