Bacon Egg And Cheese Biscuit Cups – a delicious recipe with refrigerator biscuits, eggs, milk, bacon, shredded cheese, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400.
2
Whisk together the eggs and milk. Season with salt and pepper to taste and set aside.
3
Roll out each biscuit until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
4
Divide cheese evenly amoung the biscuit cups.
5
Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess!
6
Sprinkle with the bacon pieces.
7
Bake for 10-12 min, or until the bisuits are golden and the eggs are set.
8
Use a butter knife to loosen from the pan and serve warm.
333
kcal
Calories
25
g
Fat
2
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (10 ounce) can refrigerator biscuits, 3 eggs, 3 tablespoons milk, 4 slices bacon, cooked and crumbled, and more.
Yes, Bacon Egg And Cheese Biscuit Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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