Bacon And Egg Biscuit Cups So Tasty With Bacon

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Bacon & Egg Biscuit Cups

"Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner."

Ingredients :

6 slices bacon
1 (16.3 ounce) can refrigerated biscuit dough
6 eggs
1/2 cup Borden® Cheddar and Monterey Jack Shreds
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping

Instructions :

Prep : 10M	Cook : 12M	Ready in : 28M

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.

Notes :

Do not overfill muffin cups or the egg mixture will spill over. Place foil under muffin pan when baking for easier cleanup.

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