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Easy Bacon and Egg Biscuit Cups

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Easy Bacon and Egg Biscuit Cups
  • Prep 20 min
  • Total 55 min
  • Servings 6
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These majestic biscuit sandwiches feature savory bacon and eggs.
Dec 14, 2017

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.

Expert Tips

  • Tip 1
    Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.
  • Tip 2
    Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.

Nutrition Information

320 Calories, 17g Total Fat, 14g Protein, 27g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 6 servings
Calories
320
Total Fat
17g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
200mg
Sodium
800mg
Total Carbs
27g
Dietary Fiber
0g
Sugars
5g
Protein
14g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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