These easy biscuit egg cups make an easy breakfast item for a weekend brunch or a quick breakfast on the go! Made with refrigerated biscuits, eggs, bacon, and cheese! They're one of our favorite canned biscuit breakfast recipes because there are so many options for changing them up to make different flavors!
What's not to love about biscuits + egg + bacon + cheese? Nothing in my book! Even better, this recipe cooks them up in little portable egg cups that I can make ahead for an easy breakfast during the week.
Bacon and egg muffin cups are perfect for kids and adults! They're inspired by these egg cups made with crescent rolls. If you want a keto version, try these keto bacon cups with egg.
Serve them up with your favorite breakfast sides such as these air fryer breakfast potatoes, fresh fruit, and a cup of hot coffee.
Why You Will Love This Recipe
- Endless ingredient possibilities to make breakfast time more interesting but also a great opportunity to use up leftover ingredients.
- Perfect for an easy make-ahead breakfast!
- Pack up great to take on the go!
- Simple, easy recipe suited for any level cook.
Ingredients
This canned biscuit breakfast recipe is made with simple ingredients you should be able to find at any local grocery store.
- Refrigerated biscuits: My favorite brand for making biscuit egg cups is Grands Homestyle biscuits. They come packaged with ten biscuits.
- Eggs mixture: You will need regular whole eggs and milk.
- Filling: Cheese, bacon, and green onion.
Be sure to check the ingredient list for full list of everything needed to make this recipe.
How to Make Bacon Egg Biscuit Muffins
Before getting started, preheat your oven to 400 degrees F. Grab a large muffin tin with 6 holes. Spray the inserts with cooking spray and set it aside.
- In a large skillet cook your chopped bacon until it's crispy. Drain it on a paper towel. Set aside.
- In a small bowl combine milk and eggs with a whisk. Set aside.
Once you've got the bacon cooked and the egg mixed, you're ready to shape the biscuits into cups.
- Grab your rolling pin and separate your biscuits into piles of two biscuits. You will end up with five muffins with this recipe using one tube of biscuits.
- Roll each set of two biscuits out until they are flat and about one-quarter inch thick.
- Place one set into each hole of your prepared muffin pan. Press the dough into the sides and bottom of each hole. It's ok if the dough hangs over the top edge of each hole.
- Place a pinch of cheese on the dough at the bottom of each muffin cup, followed by a pinch of bacon.
- Next, pour or scoop the egg mixture into the muffin cups on top of the bacon and cheese.
TOP TIP: Only fill your muffins up to between two-thirds and three-quarters of the way up the side of the muffin hole or you will have a big mess to clean up! As the dough bakes, it rises and the egg expands as it cooks. Everything will overflow if you are not careful.
- Sprinkle your green onions, extra bacon, and cheese, on top of each muffin.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Use a knife to loosen each muffin from the tin and serve immediately.
Substitutions and Variations
Want to know some amazing ways to change up this recipe? Here's some of our favorites!
- Create a "make your own biscuit muffins" activity. Kids especially love making their own egg biscuit muffins. Layout all of the chopped toppings on the counter and let each child decide which ingredients they wanted to include in their own muffin! They will have so much fun!
- Swap the meat. Use sausage crumbles, diced link sausage, turkey sausage, and anything else you enjoy.
- Elevate the fillings for a fancy brunch: Combinations such as spinach and sundried tomatoes with feta or ham, onions, and cheese all work well.
- Vegetarian: Ditch the meat and opt for diced bell pepper, onions, and spinach! Or any combination you can think of.
- Egg whites: Swap the eggs out with an egg white mixture. You will need about one-quarter cup of egg white to equal one egg.
- Bacon, egg, potato muffin cups: Add some diced, cooked potatoes into the muffins with the bacon and cheese.
As you can see the possibilities are endless! If you love recipes like this, you may also enjoy these egg cups made in muffin tins with bread.
Equipment
You will need a few simple kitchen tools to prepare egg and bacon muffin cups.
- Skillet to cook the bacon
- Paper towels
- Regular muffin tin (not mini)
- Mixing bowl and whisk to mix up the egg
- Cutting board and knife
Storage
- Leftovers: After baking, store biscuit egg cups in a single layer in an airtight container in the fridge for up to five days.
- Freezer: Make sure they're sealed well. They will last in the freezer for up to three months. Thaw them out in the refrigerator overnight before reheating.
- Reheat: In the microwave in 30-second intervals or in the oven at 350° F until heated through.
Tips
Here are some tips to make sure your biscuit egg cups come out perfectly!
- Spray the muffin tin well. That way they will slide easily from the pan after cooking.
- Change up the filling or flavor ingredients to make them to your own tastes!
- Don't overfill the muffin cups with too much filling. The eggs will puff up when cooking and you don't want them spilling out and over.
- Use cooked meats when adding to egg muffin cup fillings.
FAQ
Do you have questions about making egg and bacon muffin cups? Here are some of the most commonly asked questions I get about them.
Yes, they work great for groups of all sizes! The only thing is you may need to cook them up in batches! But you can make them ahead and then reheat them lined up on a baking tray.
Yes, you can. You will need to use a muffin pan that fits in your air fryer. Don't forget to preheat the air fryer to 350° F and cook for 15-19 minutes or until the eggs are set and completely cooked.
More Breakfast Recipes with Biscuits
Biscuit Eggs Cups with Bacon and Cheese
Equipment
Ingredients
- 1 tube Grands Homestyle refrigerated buttermilk biscuits 10 biscuits
- 3 large eggs
- ⅓ cup milk
- ¼-½ cup cheese shredded, more or less to taste
- 1 green onion thinly sliced
- 6 slices bacon chopped
- salt to taste
- pepper to taste
- cooking spray
Instructions
- Preheat your oven to 400 degrees. Grab a large muffin tin with 6 holes. Spray with cooking spray and set aside.
- In a large skillet cook your chopped bacon until crisp. Drain on paper towel. Set aside.
- In a small bowl combine milk and eggs with a whisk. Set aside.
- In the meantime grab your rolling pin and separate your biscuits into piles of 2 biscuits each. You will be making 5 muffins with this recipe. Roll each pile of 2 biscuits until they are totally flat and about ¼ inch thick.
- Place inside each hole in your prepared muffin pan. Press dough into the sides and bottom of each hole. Let dough hang over the top edge of each hole if there is extra.
- Place a pinch of cheese at the bottom of each hole on top of your dough. Place a pinch of bacon on top of your cheese.
- Next pour or scoop your egg mixture on top of each pile of bacon and cheese. Only fill your muffins up to between ⅔ and ¾ of the way up the side of the muffin hole or you will have a big mess to clean up! As the dough bakes it rises and the egg expands as it cooks. Everything will over flow if you are not careful.
- Sprinkle your green onions, extra bacon and cheese, if desired, on top of each muffin.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Use a knife to loosen each muffin from the tin and serve immediately.
Notes
- Spray the muffin tin well. That way they will slide easily from the pan after cooking.
- Change up the filling or flavor ingredients to make them to your own tastes!
- Don't overfill the muffin cups with too much filling. The eggs will puff up when cooking and you don't want them spilling out and over.
- Use cooked meats when adding to egg muffin cup fillings.
Nutrition
This post was originally published July 2018. It has been updated for content and images.
Bessie
Can u use biscuits made from scratch?
Karin and Ken
I would assume so. I have never done it. It would definitely be worth a try. In fact I might just try it myself. The cooking time will be different but otherwise I would do it the exact same way. Sorry I can’t be of more help! Please let me know how it goes for you if you give this recipe a try yourself. I would love to hear. Take care. All the best. Karin
Bessie
I did use made from scratch biscuits. I used the same oven temperature and time and just checked on it more and watched until They were done. They came out great. I would suggest trying. My husband would warm them in the microwave for 30 to 45 sec and eat them on his way out the door.
Karin and Ken
Glad to hear they were a success! I will have to give that a try. Homemade is always better! Thank you for taking the time to let us know! We all appreciate the suggestions. Take care and all the best to you and yours! Karin
Sherri
Have you tried freezing these and serving later?
Karin and Ken
These muffins freeze beautifully! We have wrapped them in both press and seal and plastic wrap. Between 30 seconds and 1 minute in the microwave and breakfast is served! Enjoy them! Please let us know what you think! Take care and all the best. Karin