5 from 15 votes
Biscuit Eggs Cups with Bacon and Cheese
Biscuit Eggs Cups with Bacon and Cheese create individual breakfast bites using flattened buttermilk biscuits pressed into a muffin tin as a base. They are filled with a mixture of eggs, milk, shredded cheese, green onion, and crisp bacon pieces. The cups bake until the egg sets and the biscuit crust is golden, offering a handheld, savory combination of flaky dough, creamy eggs, smoky bacon, and melted cheese. This method is suitable for batch breakfast preparation and allows variation in fillings.
Prep Time
13 mins
Cook Time
22 mins
Total Time
35 mins
Servings:
5
people
Calories:
524 kcal
Course:
Main Course, Breakfast, Brunch
Cuisine:
American
Ingredients
- 1 tube buttermilk biscuit 10 biscuits, Grands Homestyle refrigerated
- 3 large egg
- 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
- black 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.
Cup of Yum
Notes
- Thoroughly spray the muffin tin to help the biscuit cups release easily after baking.
- Do not overfill the cups to avoid overflow since eggs expand while cooking.
- Use fully cooked bacon pieces to add texture and prevent excess moisture in the egg mixture.
- Feel free to customize with different cheeses or vegetables according to taste preferences.
Nutrition Information
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%)
Nutrition Facts
Serving: 5 people
Amount Per Serving
Calories 524
% 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.