Bacon & Egg Biscuit Cups
Description
Biscuit cups are filled with a savory blend of eggs, bacon, seasoning, and Cheddar-Monterey Jack shreds--perfect for breakfast, lunch, or dinner.
Ingredients
•
6 slices bacon
•
1 (16 3/10 ounce) can refrigerated biscuit dough
•
6 eggs
•
1/2 cup Borden® Cheddar and Monterey Jack Shreds
•
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
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.
3
Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
4
Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
5
Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
6
Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.