Bacon and Egg Cups

Pat Duran


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!


★★★★★ 4 votes

makes 8 servings or As many as you need
20 Min
30 Min


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

How to Make Bacon and Egg Cups


  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.
    Note: for fun try bake in a pepper 1/2.

Printable Recipe Card

About Bacon and Egg Cups

Course/Dish: Eggs Meat Breakfast

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