Bacon & Egg Biscuit Cups
«the little ones will be lining up for their morning googy eggs with these #bordfolk people egg cups…»
Recipe Summary Bacon & Egg Biscuit Cups
Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.Ingredients | Bordfolk Egg Cups By Lucie Kaas6 slices bacon1 (16.3 ounce) can refrigerated biscuit dough6 eggs½ cup Borden® Cheddar and Monterey Jack Shreds3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for toppingDirectionsPreheat 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.Do not overfill muffin cups or the egg mixture will spill over. Place foil under muffin pan when baking for easier cleanup.Info | Bordfolk Egg Cups By Lucie Kaasprep: 10 mins cook: 18 mins total: 28 mins Servings: 12 Yield: 12 cups
TAG : Bacon & Egg Biscuit CupsTrusted Brands: Recipes and Tips, Borden Cheese,
