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Easy Bacon and Egg Biscuit Cups

(23)
  25 reviews
  • 20 min prep time
  • 55 min total time
  • 4 ingredients
  • 6 servings
  • Pinterest
    6K
  • Facebook
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  • Save
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These majestic biscuit sandwiches feature savory bacon and eggs.

Ingredients

12
slices bacon
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
6
eggs
Salt and pepper, if desired

Steps

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

Expert Tips

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

Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.

Nutrition Information

No nutrition information available for this recipe
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