Bacon and Egg Breakfast Cups

These Easy Bacon and Egg Breakfast Cups are the perfect breakfast biscuit cups to get your day off to a great start.

Prep Time10

Cook Time45

Total Time55

Servings: Biscuit Cups

Calories: 392kcal

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.

If using cooked ground sausage or chopped ham add it first, before the veggies and cheese.