These Easy Bacon and Egg Breakfast cups are simple to make and taste great. If you are looking for an easy breakfast when you are in a hurry, these breakfast biscuit cups are just the ticket.
I used bacon, eggs, and cheese to make these biscuit egg cups but you can use any type of filling that your family prefers. Your options are limited only by your imagination. Try sausage, ham, and grated cheese, or whatever suits your fancy.
Easy Bacon and Egg Biscuit Cups
Biscuit cups are a quick and easy breakfast or dinner solution. I picked up a pack of biscuit dough at the store last week but wasn’t sure what to do with it until my husband suggested making breakfast biscuit cups using eggs, cheese, and bits of bacon.
You only need a handful of ingredients to help you make these tasty breakfast biscuit cups.
- refrigerated buttermilk biscuits
- bacon, ham, or sausage
- milk or water
- your favorite vegetable(s)
See the recipe card for quantities.
How to Make Breakfast Biscuit Egg Cups
You only need to follow these six steps to make these Easy bacon and egg biscuit cups! You will be so glad that you made these tasty biscuits.
Step 1: Prep the oven and cook the bacon
Heat oven to 350°F. Cut each slice of bacon into three pieces. In a skillet, cook bacon over medium heat until almost cooked. Just starting to crisp
Step 2: Cook your veggies
Remove bacon and place on paper towel. Quickly sauté your ½ cup of chopped vegetables in the hot bacon fat for a few minutes. Drain and set aside.
Step 3: Prep the muffin tin
Spray 6 jumbo muffin cups with cooking spray. Separate dough into 6 biscuits. Make them as even as possible. Place 1 biscuit in each muffin cup. Press dough three-fourths of the way up sides of cups and flat on the bottom.
Step 4: Fill the biscuit cups
Put a spoonful of your vegetable mixture and a pinch of shredded cheese on top. In a bowl beat the eggs together and add milk (or water) and pepper to taste.
Step 5: Fill the biscuit cups
Using a ladle, spoon egg mixture on top of veggies and cheese in each biscuit. Push bacon slices into the egg mixture. Leave some sticking out of the egg.
Step 6: Bake the breakfast biscuit cups
Bake 30-35 minutes or until egg is set. Run a small knife around the edge of the cups to loosen them. Use tongs to remove from tin. Serve immediately and enjoy.
Hint: If using cooked ground sausage or chopped ham add it first, before the veggies and cheese.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this Bacon egg and cheese biscuit cup recipe.
- Biscuits – You can use homemade biscuit dough instead if you prefer.
- Vegetables – If you are not a fan of vegetables in your eggs, feel free to leave them out.
- Vegetarian – Skip the meat and add extra vegetables if you want a vegetarian breakfast cup.
Want to personalize this Biscuit Egg Cups recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – add red pepper flakes to your eggs or top with hot sauce for a spicy kick.
- Deluxe – go crazy and add all the meats for a deluxe breakfast egg cup.
- Kid-friendly – skip the meat and veggies and stick with just eggs and cheese for a kid-friendly egg cup.
If you love recipes like this, you may also enjoy this air fryer breakfast potatoes recipe.
You need six kitchen tools to help you make this tasty recipe.
- paper towel
- muffin tin
- mixing bowl
- small knife
To store bacon egg and cheese biscuit cups, place leftovers in an airtight container. They can be stored for up to three days in the fridge.
Here are some tips to help you. If you have questions, leave a comment below so I can answer them for everyone else!
- You can chop your vegetables ahead of time and store them in an airtight container in the refrigerator overnight.
- You can use any type of cheese you like. Don’t have cheddar? Use a Mozzarella, Colby, or Monterey Jack instead.
- You can make this breakfast egg cups recipe ahead of time. Make them up to two days in advance and store them in an airtight container, refrigerate until ready to use.
More Breakfast Recipes
Do you like recipes? Here are some recipes you may also like to try
Do you have questions about breakfast biscuit cups? Here are some of the most commonly asked questions about these biscuit egg cups.
Preheat oven to 350 degrees F. Place bacon, egg, and cheese cup on a baking sheet and bake for 10-12minutes until heated through.
You can freeze breakfast biscuit cups for up to two months. To reheat from frozen, preheat oven to 375 degrees F. Place on a baking sheet and bake for 20-25 minutes.
Yes! You can double this recipe to make a dozen bacon egg and cheese cups instead of 6.
Bacon and Egg Breakfast Cups
- paper towel
- Muffin Tin
- mixing bowl
- small knife
- 12 slices bacon almost crisp, chopped ham or cooked ground sausage. This should equal about 1 cup.
- 1 can refrigerated buttermilk biscuits
- 7 large eggs
- 3 tablespoons milk or water
- Salt and pepper – if desired
- ½ cup onions any combination of finely chopped onion, peppers and mushrooms (or any other vegetable you want to include)
- Heat oven to 350°F.
- Cut each slice of bacon into three pieces.
- In a skillet, cook bacon over medium heat until almost cooked.
- Remove bacon and place on paper towel.
- Quickly sauté your ½ cup of chopped vegetables in the hot bacon fat for a few minutes. Drain and set aside.
- Spray 6 jumbo muffin cups with cooking spray
- Separate dough into 6 biscuits. Make them as even as possible.
- Place 1 biscuit in each muffin cup.
- Press dough three-fourths of the way up sides of cups and flat on the bottom.
- Put a spoonful of your vegetable mixture and a pinch of shredded cheese on top.
- In a bowl beat the eggs together and add milk (or water) and pepper to taste.
- Using a ladle, spoon egg mixture on top of veggies and cheese in each biscuit.
- Push bacon slices into the egg mixture. Leave some sticking out of the egg.
- Bake 30-35 minutes or until egg is set. Run a small knife around the edge of the cups to loosen them. Use tongs to remove from tin. Serve immediately and enjoy.
This post was updated 11/30/2021 to improve reader experience.