Bacon & Egg Biscuit Cups

Name: Bacon & Egg Biscuit Cups
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 cups
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

Rating: 4.57 stars

21 Ratings
26 Reviews
16 Photos

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

By TFR1959

Gallery

Recipe Summary test

prep:

10 mins

cook:

18 mins

total:

28 mins

Servings:

Yield:

12 cups

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

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

Directions

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

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Step 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.
Step 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.
Step 4
Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
Step 5
Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
Step 6
Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Tips

Do not overfill muffin cups or the egg mixture will spill over. Place foil under muffin pan when baking for easier cleanup.

Nutrition Facts

Per Serving:

208 calories; protein 8.8g; carbohydrates 17.2g; fat 11.4g; cholesterol 104.2mg; sodium 557.5mg. Full Nutrition

Reviews (26)

Most helpful positive review

Diana71

Allstar

11/12/2016

I was a tiny bit skeptical about this recipe because I'm not a terrible fan of refrigerated biscuits unless for biscuits and gravy. However!!! I was so pleasantly surprised! These were perfectly tasty and I made them for my sister and brother-in-law and their family while visiting. So tasty so easy to make and the little kids could have a complete breakfast in one little muffin. I used silver cupcake liners to make them easier to hold and for them to transport on their trip home and have as little snacks in the car. Read More

Helpful

(4)

Most helpful critical review

Madeline Flores

04/17/2019

It turned out really good but I should have had it cooked a little longer. Read More

Helpful

(2)

21 Ratings

5 star values: 13
4 star values: 7
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Amanda

Allstar

11/22/2016

This is a really cute kid friendly recipe! I made this for breakfast for my son's sleepover. This made feeding a group of kids really easy and quick! The only thing I did differently was sprinkle the cheese on top instead of mixing into the egg mixture. We all thought this was a great breakfast- they reheated nicely in the microwave the next day and would taste great with crumbled ground sausage or ham! Read More

Helpful

(4)

RedJim

10/05/2019

This recipe was fun to make and turned out terrifically. One slight modification I made was to brush the biscuit bottoms with vegetable oil then fit them in muffin pans before filling. They slid right out of the muffin cups. I'll definitely make this again! Read More

Helpful

(4)

Diana71

Allstar

11/12/2016

Helpful

(4)

lovestohost

Allstar

11/12/2016

I have to be honest Mr. LTH and I preferred the extra filling made as a scramble to the actual biscuit cup. That being said I do appreciate the concept and would make them for a morning tailgate or brunch event where you would like eaters to be able to "grab and go" and eat without need for utensils. I made as is though I did choose to season the egg filling with sea salt and white pepper. For us I think a lighter flakier buttery base like tuned croissants would have been more palatable. These are definitely worth trying out for yourself! Read More

Helpful

(2)

Ayana Jordon

04/10/2019

This recipe was good but we could've added more cheese other than that this recipe is delicious. Read More

Helpful

(2)

caquilter

02/14/2018

I used chopped ham instead of bacon. Love these! Read More

Helpful

(2)

MELISANNE

12/25/2018

very good. used ham instead of bacon. definately a keeper Read More

Helpful

(2)

Madeline Flores

04/16/2019

It turned out really good but I should have had it cooked a little longer. Read More

Helpful

(2)

Nancy37076

11/19/2017

I made this today to test out the recipe before making it for a Thanksgiving breakfast. I added salt and pepper to the egg mixture but changed nothing else. Husband and I gobbled down three apiece. Great recipe. Read More

Helpful

(1)

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Back to Bacon & Egg Biscuit Cups

All Reviews for Bacon & Egg Biscuit Cups

- of Reviews

Bacon & Egg Biscuit Cups

Servings Per Recipe: 12
Calories: 208.2

% Daily Value *

protein: 18 %

carbohydrates: 6 %

dietary fiber: 1 %

sugars:

fat: 18 %

saturated fat: 19 %

cholesterol: 35 %

vitamin a iu: 3 %

niacin equivalents: 24 %

vitamin b6: 5 %

folate: 8 %

calcium: 3 %

iron: 8 %

magnesium: 4 %

potassium: 3 %

sodium: 22 %

thiamin: 20 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.