There is nothing like using refrigerated buttermilk biscuits to make breakfast as easy as it should be! Cheesy Bacon and Egg Biscuit Muffins can be filled up with anything. We have used both cooked bacon and sausage and loved the result every time. We have also used only chopped vegetables and these muffins tasted delicious! The only thing you need is your imagination to make these Cheesy Bacon and Egg Biscuit Muffins just the way you like them every time!
Kids especially like making their own Cheesy Bacon and Egg Biscuit Muffins. I used to place all of the chopped toppings on the counter and let each child decide which ingredients they wanted to include in their own muffin! They all used to have so much fun and I suppose I had fun too just watching them watch their muffins bake in the oven!
Cheesy Bacon and Egg Biscuit Muffins are for adults too! We have made them with spinach, sun dried tomatoes and feta cheese! Those are so good! Leftover ham, onions and cheese taste fantastic too! I could go on and on! All you have to think about is anything you like in your eggs will work beautifully in these muffins!
Cheesy Bacon and Egg Biscuit Muffins are perfect to start any day so we decided we had to make a video! It will be coming soon so stay tuned!
Cheesy Bacon and Egg Biscuit Muffins
- 1 tube Grands Homestyle refrigerated buttermilk biscuits - 10 biscuits
- 3 large eggs
- 1/3 cup milk
- 1/4-1/2 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
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 1/4 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 2/3 and 3/4 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. Enjoy!