Bacon and Cheese Biscuit Egg Cups

5 from 5 votes

Bacon and Cheese Biscuit Egg Cups

These cheesy biscuit egg cups are the ultimate grab-and-go breakfast—fluffy eggs, crispy bacon, and buttery biscuits all baked together in one pan. They’re quick to make, freezer-friendly, and easy to customize with your favorite fillings.

Prep Time13

Cook Time22

Total Time35

Servings: people

Calories: 524kcal

Author: Karin and Ken

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° F. Spray a large muffin tin with 6 holes 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 set of biscuits in a 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

A generous coat of nonstick spray helps the biscuit egg cups release cleanly without tearing.
Shape each biscuit into a sturdy “biscuit cup” so it doesn’t shrink and the filling stays contained as the eggs rise.
The eggs puff while baking, so leave a little space at the top to prevent spillover.
Bacon, sausage, and ham should be cooked before mixing them into the filling to ensure even baking.
To make in an air fryer, use a muffin pan that fits your air fryer. Preheat to 350°F and cook for 15–19 minutes, or until the eggs are fully set.

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