bacon and egg cups
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!
prep time
20 Min
cook time
30 Min
method
---
yield
makes 8 servings or As many as you need
Ingredients
- 16 slices bacon
- 16.3 oz packages pillsbury grands home style refrigerated buttermilk biscuits
- 8 large eggs
- - salt and pepper to taste
- - dash of hot pepper sauce if desired
How To Make bacon and egg cups
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Step 1Preheat oven to 350^. Spray 8 jumbo muffin cups or 8- 6 oz. glass custard cups with cooking spray. Set aside. -
Step 2In 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.
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Step 3Separate 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.
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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