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Breakfast Biscuit Buns

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 Breakfast Biscuit Buns
  • Prep 20 min
  • Total 55 min
  • Ingredients 5
  • Servings 8
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Bacon and cheese in a biscuit cup topped with an egg... Breakfast cannot get any better than that!
Updated Sep 10, 2018

Ingredients

Steps

  • 1
    Heat oven to 350°F. In 10-inch skillet, cook bacon over medium-high heat 10 to 12 minutes or until bacon is crisp; remove from pan to paper towels, and crumble. Remove all but 1 tablespoon bacon drippings from skillet. Add onion to skillet; cook and stir about 2 minutes or until onion is tender. In small bowl, mix onion and bacon. Set aside.
  • 2
    Spray 8 jumbo muffin cups or 8 (6-oz) custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Divide bacon mixture evenly among biscuit cups; crack an egg over each. Top with cheese.
  • 3
    Bake 30 to 35 minutes or until egg whites and yolks are firm, but not runny. Run small knife around cups to loosen. Serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    Make a batch of these ahead. Cover and refrigerate. When ready to serve; reheat in 350°F oven about 5 minutes or until hot.
  • tip 2
    Smoked Gouda can be used instead of smoked Cheddar, or if you prefer a cheese without the smoke flavor, substitute regular Cheddar, Gouda or Swiss.

Nutrition Information

360 Calories, 20g Total Fat, 16g Protein, 28g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
210mg
70%
Sodium
850mg
35%
Potassium
160mg
5%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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