Bacon Egg Biscuit Cups Recipes

BACON EGG CUPS RECIPE BY TASTY

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!

BACON & EGG BISCUIT CUPS

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.

SCRAMBLED EGG BISCUIT CUPS

Steps:

• Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
• Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
• In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
• To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

BACON EGG CUPS

Steps:

• In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm., In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray. , Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

BACON 'N' EGG BISCUITS

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.

BACON, EGG, AND TOAST CUPS

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.

BACON EGG AND CHEESE BISCUIT CUPS

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.

COPYCAT BACON AND EGG CUPS

Steps:

• Heat oven to 300°F.
• Spoon 1 tsp. bacon into each of 12 muffin pan cups sprayed with cooking spray.
• Blend eggs, cottage cheese and shredded cheese in blender until smooth; spoon into prepared muffin cups. Sprinkle with chives.
• Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing from cups to serve.

BREAKFAST CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
• Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
• Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
• Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
• Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.