Bacon And Egg Biscuit Cups Recipe

These bacon and egg biscuit cups by Pillsbury is an easy recipe that is made with canned biscuits. You can dress these biscuits up with shredded cheese on top, and I love how the egg still has the runny yolk in the middle. Also, you can put any ingredients to this recipe or substitute with other things you may like. For example, this can be catered to vegetarians if you want to put vegetables instead of meat. The bacon sticking out from the sides look perfectly infused, and it’s a great way to make these a day ahead too. Plus, they do not take long to prepare, and canned biscuit recipes are always convenient and handy. Biscuit cups are cute ways to serve breakfast for your family and friends. Also, a great way to put in any ingredients so that they are infused for your kids.

Ingredients:

• 12 slices bacon
• 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated buttermilk biscuits (8 biscuits)
• 6 eggs
• Salt and pepper, if desired

Directions:

First, preheat the oven to 350F. In a skillet, cook bacon over medium heat for about 4 minutes or until cooked. Set aside. Spray a 6 jumbo muffin cup pan with cooking spray and separate dough into 8 biscuits. Place one biscuit in each muffin cup.

Next, place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper. Bake 25 to 30 minutes or until the egg whites are set.

Note: make sure not to overcook the bacon because it will do the rest of the cooking when it’s baking in the oven. Overall, this is a great breakfast recipe if you want something made all into one. Eggs, bacon, and biscuit is a traditional classic breakfast meal, so I think this would be a great way to serve it.