Bacon Egg and Cheese Biscuit Cups

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 239.7
  • Total Fat: 12.8 g
  • Cholesterol: 59.1 mg
  • Sodium: 642.2 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.9 g

View full nutritional breakdown of Bacon Egg and Cheese Biscuit Cups calories by ingredient
Submitted by:

Introduction

Found this on another site(looked for one in Spark but couldn't find). Tried it and it was good! Quick and easy breakfast, but good for any meal. Refrigerate leftovers and reheat for snack and such. Boys love em! Found this on another site(looked for one in Spark but couldn't find). Tried it and it was good! Quick and easy breakfast, but good for any meal. Refrigerate leftovers and reheat for snack and such. Boys love em!
Number of Servings: 12

Ingredients

    1 (10 ounce) can(s) refrigerator biscuit (Grands are good)
    3 eggs
    3 tablespoons milk
    4 slices bacon, cooked and crumbled
    1/2 cup shredded cheese
    salt and pepper

Tips

Can pour mixture in, add bacon, then top with cheese. Can also use with bell pepp/onion bits.
Salsa on top is good after cooked.


Directions

1. Preheat the oven to 400
2. Whisk together the eggs and milk.
3. Roll out each biscuit until it is a little bigger than your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the down and to the sides of the cup.
4. Divide cheese evenly among the biscuit cups.
5. Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess!
6. Sprinkle with the bacon pieces.
7. Bake for 10-12 min, or until the biscuits are golden and the eggs are set.
8. Use a butter knife to loosen from the pan and serve warm.


Serving Size: makes 10-12 cups

Rate This Recipe