Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
Prep Time::10 mins
Cook Time::18 mins
Total Time::28 mins
Servings::12
Yield::12 cups
Ingredients
6 slices bacon
1 (16.3 ounce) can refrigerated biscuit dough
6 eggs
½ cup Borden® Cheddar and Monterey Jack Shreds
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Recipe Tip
Don't overfill the muffin cups or the egg mixture will spill over. Place foil under the muffin pan when baking for easier cleanup.