Easy Bacon and Egg Biscuit Cups

33 Ratings

35 Comments

Prep 20 min
Total 55 min
Ingredients 4
Servings 6

These majestic biscuit sandwiches feature savory bacon and eggs. MORE+ LESS-

By Pillsbury Kitchens

Updated August 10, 2018

Make with

Pillsbury Biscuits

Ingredients

slices bacon

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

eggs

Salt and pepper, if desired

Steps

Hide Images

1

Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
2

Spray 6 jumbo muffin cups or 6 (6-oz) glass 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. (Bake remaining 2 biscuits on small baking sheet as directed on package.) Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper. Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.
3

Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Jump to Video

Expert Tips

Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 10g 48% Trans Fat 0g
Cholesterol: 200mg; 67%
Sodium: 960mg; 40%
Potassium: 140mg; 4%
Total Carbohydrate: 35g; 12%
Dietary Fiber 0g 0% Sugars 6g
Protein: 15g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 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;