Biscuit Eggs Cups with Bacon and Cheese
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
13 mins
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Cook Time
13 mins
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Total Time
35 mins
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Servings
5 people
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Calories
524 kcal
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Course
Main Course, Breakfast, Brunch
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Cuisine
American
Biscuit Eggs Cups with Bacon and Cheese
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These easy biscuit egg cups make an easy breakfast item for a weekend brunch or a quick breakfast on the go! Made with refrigerated biscuits, eggs, bacon, and cheese! They're one of our favorite canned biscuit breakfast recipes because there are so many options for changing them up to make different flavors!
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Ingredients
- 1 tube Grands Homestyle refrigerated buttermilk biscuits 10 biscuits
- 3 large eggs
- ⅓ cup milk
- ¼-½ cup cheese shredded, more or less to taste
- 1 green onion thinly sliced
- 6 lices Bacon chopped
- salt to taste
- pepper to taste
- cooking spray
Instructions
- Preheat your oven to 400 degrees. Grab a large muffin tin with 6 holes. Spray with cooking spray and set aside.
- In a large skillet cook your chopped bacon until crisp. Drain on paper towel. Set aside.
- In a small bowl combine milk and eggs with a whisk. Set aside.
- In the meantime grab your rolling pin and separate your biscuits into piles of 2 biscuits each. You will be making 5 muffins with this recipe. Roll each pile of 2 biscuits until they are totally flat and about ¼ inch thick.
- Place inside each hole in your prepared muffin pan. Press dough into the sides and bottom of each hole. Let dough hang over the top edge of each hole if there is extra.
- Place a pinch of cheese at the bottom of each hole on top of your dough. Place a pinch of bacon on top of your cheese.
- Next pour or scoop your egg mixture on top of each pile of bacon and cheese. Only fill your muffins up to between ⅔ and ¾ of the way up the side of the muffin hole or you will have a big mess to clean up! As the dough bakes it rises and the egg expands as it cooks. Everything will over flow if you are not careful.
- Sprinkle your green onions, extra bacon and cheese, if desired, on top of each muffin.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use a knife to loosen each muffin from the tin and serve immediately.
Notes
- Spray the muffin tin well. That way they will slide easily from the pan after cooking.
- Change up the filling or flavor ingredients to make them to your own tastes!
- Don't overfill the muffin cups with too much filling. The eggs will puff up when cooking and you don't want them spilling out and over.
- Use cooked meats when adding to egg muffin cup fillings.
Nutrition Information
Show Details
Calories
524kcal
(26%)
Carbohydrates
46g
(15%)
Protein
15g
(30%)
Fat
31g
(48%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
8g
Monounsaturated Fat
13g
Trans Fat
0.05g
Cholesterol
138mg
(46%)
Sodium
1131mg
(47%)
Potassium
336mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
281IU
(6%)
Vitamin C
0.5mg
(1%)
Calcium
125mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 138mg | 46% |
| Sodium | 1131mg | 47% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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