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


  • 1Preheat oven to 350^. Spray 8 jumbo muffin cups or 8- 6 oz. glass custard cups with cooking spray. Set aside.
  • 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.
  • 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.
  • 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.

Printable Recipe Card

About Bacon and Egg Cups

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