Name: Bacon & Egg Biscuit Cups
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: Bacon - 6 slices; Refrigerated biscuit dough - 1 (16.3 ounce) can; Eggs - 6; Borden® Cheddar and Monterey Jack Shreds - ½ cup; Borden® Cheddar and Monterey Jack Shreds, for topping - 3 tablespoons

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.