Great for kids, but everyone seems to love them. Easy to take with and can be frozen and re-heated during the week for an on-the-go breakfast. Optional toppings include mushrooms and onions.
Preparation Time
45 mins
Cooking Time
30 mins
Total Time
1 hr 15 mins
Calories
181 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. When cooled, chop the bacon.
Step 3
Separate biscuits and pull each biscuit into halves. Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup. Repeat with remaining dough to make 12 biscuit cups.
Step 4
Whisk eggs and milk together in a bowl until thoroughly combined. Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit.
Step 5
Bake in the preheated oven until the biscuit crust is browned, the cheese is melted and bubbling, and the egg center is set, about 20 minutes.
Ingredients
2 tablespoons milk
6 eggs, beaten
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese
1 (12 ounce) package bacon
1 (10 ounce) can refrigerated large flaky layer biscuits
