BACON, EGG & CHEESE BISCUIT CUPS
These Bacon, Egg & Cheese Biscuit Cups are an easy, tasty grab-and-go breakfast!
Provided by Emily Bites
Categories Breakfast
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.
Nutrition Facts : Calories 99 kcal, ServingSize 1 serving
BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
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!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
BACON, EGG, AND CHEESE BREAKFAST BOMBS
Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.
Provided by Julie Hubert
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 1h13m
Yield 5
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
- Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
- Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
- Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
- Place rolls seam-side down in the prepared pie plate.
- Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
- Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 52.3 g, Cholesterol 212.6 mg, Fat 37.4 g, Fiber 1.9 g, Protein 20.2 g, SaturatedFat 17.1 g, Sodium 1221.7 mg, Sugar 0.5 g
KETO CHEESY BACON AND EGG CUPS
These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs
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.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g
BACON, EGG, AND CHEESE BUTTERMILK BISCUIT BREAKFAST SANDWICH
What could be better than a big, homemade buttermilk biscuit loaded with soft, cheesy scrambled eggs, and crisp bacon? Goodbye fast food drive-thru!
Provided by lutzflcat
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, baking powder, salt, and baking soda together in a large bowl. Cut in shortening until mixture resembles coarse crumbs, 3 to 4 minutes. Make a well in the center of the flour mixture, pour in 1 cup buttermilk, and stir just until combined.
- Turn dough out onto a lightly floured surface. Pat and roll into a rectangle about 1/2 inch thick. Use a 3-inch biscuit cutter to cut out 6 biscuits. Transfer to the prepared baking sheet and brush the top of each biscuit with remaining buttermilk.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Transfer biscuits to a wire rack to cool.
- Meanwhile, 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.
- Combine eggs and water in a bowl and whisk vigorously until smooth; set aside. Melt butter in a large nonstick skillet over medium-low heat. Swirl skillet to coat with butter; heat until just barely bubbling. Pour eggs into the center of the skillet, so butter gets pushed out to the sides.
- Cook until edges of the eggs barely start to set. Gently scramble all the way around the pan using a spatula, creating large, soft curds. Sprinkle cheese onto the eggs at this point. Continue cooking, pausing in between to allow time for the cheese to melt and eggs to firm, gently pushing and folding the eggs to form large curds, about 3 minutes total. Do not allow the eggs to cook completely or eggs will turn chewy and rubbery. Remove from heat.
- Slice biscuits in half and top bottom halves with scrambled eggs. Season with salt and pepper. Add 2 bacon pieces per biscuit, and finish with the biscuit tops. Serve immediately.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 34.9 g, Cholesterol 150.9 mg, Fat 24.4 g, Fiber 1.1 g, Protein 15.8 g, SaturatedFat 8.7 g, Sodium 1060.5 mg, Sugar 2.6 g
BACON EGG AND CHEESE BISCUIT CUPS
This is a recipe I found somewhere on the internet and have made some changes to suit the family's tastes. It is very simple and very good. I have used Grands biscuits before and just cut them in half before rolling them out.
Provided by SkinnyMinnie
Categories Breakfast
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.
Nutrition Facts : Calories 158, Fat 9.1, SaturatedFat 3.1, Cholesterol 63.1, Sodium 269.5, Carbohydrate 13.5, Fiber 0.4, Sugar 0.7, Protein 5.5
BACON, EGG, AND TOAST CUPS
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g
BACON, EGG AND CHEESE BISCUIT
Say goodbye to those expensive but small frozen breakfast sandwiches. These are over the top. Make them up ahead of time and put them in the freezer. When ready to enjoy, defrost, wrap in paper towel and zap for a minute or two in the microwave. This recipe is for 6 but can easily be doubled to 12. The biscuits can be baked along with the eggs. Enjoy!
Provided by PaulaG
Categories Breakfast
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.
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