Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
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
Preheat oven to 350 degrees F (175 degrees C).
-
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
Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
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4
Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
-
5
Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
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6
Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Nutrition Facts
Per serving
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