Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
Ingredients
- 6 slices bacon
- 1 (16.3 ounce) can refrigerated biscuit dough
- 6 eggs
- ½ cup Borden® Cheddar and Monterey Jack Shreds
- 3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
Step 3
Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
Step 4
Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
Step 5
Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
Step 6
Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Tips
Do not overfill muffin cups or the egg mixture will spill over. Place foil under muffin pan when baking for easier cleanup.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 208 | |
% Daily Value * | |
Total Fat11g | 15% |
Saturated Fat4g | 20% |
Cholesterol104mg | 35% |
Sodium558mg | 24% |
Total Carbohydrate17g | 6% |
Dietary Fiber0g | 1% |
Total Sugars3g | |
Protein9g | |
Calcium33mg | 3% |
Iron2mg | 8% |
Potassium121mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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