Time 28m Yield 12 Number Of Ingredients 5 Steps:
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.
Time 30m Number Of Ingredients 6 Steps:
Preheat the oven to 400. Lightly mist a muffin tin with cooking spray Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside. In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended. Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.
Time 40m Yield 18 biscuits Number Of Ingredients 9 Steps:
Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon. Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose. Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don’t overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter. Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
Time 15m Yield 8 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400°F (200°C). Place the slices of bacon in the muffin tin, wrapping in a circle. Bake the bacon for 10 minutes. Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese. Bake for another 10 minutes, or until the egg yolks reach your desired consistency. Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired. Enjoy!
Time 30m Yield 6 cups Number Of Ingredients 7 Steps:
With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups. Wrap a piece of cooked bacon along the edge of each muffin cup-make sure the bacon is JUST cooked and still warm, so it doesn’t break or crumble. Sprinkle ½ Tbsp. of shredded cheese into each cup. Top with an egg. Season with salt & pepper, and bake at 400°F (205°C) for 15 min (longer for firmer yolk). Top with green onion. Enjoy!
Time 35m Yield 6 Number Of Ingredients 4 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil. Place slices of bacon on the prepared baking sheet. Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle. Spray 6 cups of a muffin pan with cooking spray. Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg. Bake in the oven until eggs are set, 13 to 15 minutes.
Time 1h Number Of Ingredients 13 Steps:
In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside. Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine. Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.
Time 25m Yield 10-12 cups Number Of Ingredients 6 Steps:
Preheat the oven to 400. Whisk together the eggs and milk. Season with salt and pepper to taste and set aside. 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. Divide cheese evenly amoung the biscuit cups. 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! Sprinkle with the bacon pieces. Bake for 10-12 min, or until the bisuits are golden and the eggs are set. Use a butter knife to loosen from the pan and serve warm.
Time 30m Yield 9 biscuits. Number Of Ingredients 7 Steps:
In a large bowl, combine the flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Fold in the bacon and cheese., Turn onto a lightly floured surface; knead 4-5 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
More about “bacon egg and cheese biscuit cups recipes”
Time 27m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees. Spray a 6 cup muffin tin with non-stick cooking spray and set aside. In a small bowl, beat together the eggs and milk; salt and pepper to taste. Divide the egg mixture evenly between the prepared muffin tins and place in preheated oven. Bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese. Remove from muffin tin and allow eggs to cool completely. Split the biscuits and top each with a slice of the Canadian bacon. When the eggs are cooled, place one on top of each slice of bacon. Wrap in foil and freeze until ready to enjoy. When ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds. Please note that the microwave times are only estimates. Each microwave is different.
