Bacon & Egg Biscuit Cups

Ingredients

• 6 slices bacon
• 1 can refrigerated biscuit dough , 16.3 ounce
• 6 eggs
• 0.5 cups Borden® Cheddar and Monterey Jack Shreds
• 3 tablespoons Borden® Cheddar and Monterey Jack Shreds , for topping

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   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.

3. 3

   Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.

4. 4

   Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.

5. 5

   Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.

6. 6

   Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.