Bacon & Egg Biscuit Cups
Recipe information
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Cooking:
10 min.
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Servings per container:
12
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Source:

Ingredients for - Bacon & Egg Biscuit Cups

1. Bacon - 6 slices
2. Refrigerated biscuit dough - 1 (16.3 ounce) can
3. Eggs - 6
4. Borden® Cheddar and Monterey Jack Shreds - ½ cup
5. Borden® Cheddar and Monterey Jack Shreds, for topping - 3 tablespoons

How to cook deliciously - Bacon & Egg Biscuit Cups

1. Stage

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

2. Stage

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. Stage

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. Stage

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

5. Stage

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

6. Stage

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