Bacon, egg and cheese biscuit muffins

Bacon, Egg And Cheese Biscuit Muffins

The other night I felt like having breakfast for dinner, so I tried these out. They weren’t too bad, even Kaden liked them. But he is a lover of just about all breakfast foods. They weren’t too hard to make, but the biscuit part turned out a lot bigger than it was supposed to, but oh well. I had made biscuits and gravy for breakfast a few days earlier and had some leftover gravy, so Chad put some gravy and a slice of bacon on top of his. Yummo.

Preparing Bacon, Egg and Cheese biscuit muffins

Bacon, egg and cheese biscuit muffins

Chad's Gravy, bacon, egg and cheese biscuit muffin

The Recipe:

  • 2 packages biscuit dough mix (made according to directions)
  • 3 eggs
  • 3 tablespoons milk
  • 1/3 cup of shredded cheddar
  • 4 slices bacon
  • salt and pepper

Cook the bacon until it’s almost done. Chop into small bits and set aside.  Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside. Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve.

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