Breakfast Biscuit Buns

Bacon and cheese in a biscuit cup topped with an egg... Breakfast cannot get any better than that! MORE+ LESS-

By Pillsbury Kitchens

Updated September 10, 2018

Make with

Pillsbury Biscuits

Ingredients

lb pepper bacon

1/2

cup finely chopped onion

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

eggs

1/2

cup shredded smoked Cheddar cheese (2 oz)

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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.

Make a batch of these ahead. Cover and refrigerate. When ready to serve; reheat in 350°F oven about 5 minutes or until hot.
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.