Delicious and easy biscuit muffins filled with Bacon, Egg and Cheese! They are so simple to make that it’s almost comical, but they really produce oooos and ahhhhs. It starts with packaged (yes! packaged!) biscuit dough. It’s funny how sometimes the recipes that take the least amount of effort are what satisfy most :)
1 package biscuit dough (10 biscuits)
3 tablespoons milk
1/3 cup of shredded cheddar
1 lb bacon
salt and pepper
Cook the bacon in a pan or in the oven 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 warm.
Note: if your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins. They’ll still taste terrific.
Photo & recipe courtesy of: http://www.cookingwithmykid.com/recipes/bacon-egg-cheese-biscuit-muffins-veggie-option/