Bacon and Egg Cups

Pat Duran

By
@kitchenChatter

Who can refuse bacon and eggs for breakfast or lunch or dinner?

This Pillsbury recipe by my favorite lady- Betty Crocker is quick and easy and oh so good.
Great to make when you have a house full of guests- or just your hungry family. Enjoy!


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Comments:

Serves:

makes 8 servings or As many as you need

Prep:

20 Min

Cook:

30 Min

Ingredients

16 slice
bacon
16.3 oz pkg
pillsbury grands home style refrigerated buttermilk biscuits
8 large
eggs
salt and pepper to taste
dash of hot pepper sauce if desired

Directions Step-By-Step

1
Preheat oven to 350^. Spray 8 jumbo muffin cups or 8- 6 oz. glass custard cups with cooking spray. Set aside.
2
In a medium skillet cook bacon over medium heat for about 4 minutes or until cooked , but not crisp-turning once.(it will continue to cook in the oven.
3
Separate dough into 8 biscuits. Place one biscuit in each muffin cup, pressing dough 3/4 of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each cup. Season each egg, with salt and pepper and hot sauce, if desired.
4
Bake 25 to 30 minutes or until egg is done to your likeness and egg whites are set.
Run a table knife around the cups to loosen.
Serve immediately.
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Note: for fun try bake in a pepper 1/2.

About this Recipe

Course/Dish: Eggs, Meat Breakfast
Other Tags: Quick & Easy, For Kids, Healthy