Bacon & Egg Biscuit Cups

Bacon & Egg Biscuit Cups

Ingredients

  • 6 slices bacon
  • 1 (16.3 ounce) can refrigerated biscuit dough
  • 6 eggs
  • 1/2 cup Borden® Cheddar and Monterey Jack Shreds
  • 3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping


Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  4. Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
  5. Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
  6. Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

05/20/2018
Bacon & Egg Biscuit Cups, recipe PT15M PT1H 5 455 calories

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