Bacon, Cheese & Egg Biscuit Cups are a delicious breakfast or brunch option whether you want to impress guests or stock the freezer for the kids.
This recipe is sure to be a hit with everyone who tries them.
They are packed with everyone’s favorite breakfast flavors. Bacon. Cheese. Eggs. Biscuits. How could you go wrong?
Although they take a bit of extra work, I promise it is worth it.
Plus, the recipe makes two dozen biscuit cups, so there’s plenty to enjoy for the effort.
Can I freeze these biscuit cups?
Yes! This recipe freezes beautifully.
After baking, allow the Bacon, Cheese & Egg Biscuit Cups to cool completely. Then, remove from the muffin tins and place on a foil-lined cookie sheet.
Place the cookie sheet in the freezer and flash-freeze the biscuit cups for 1 hour.
After the hour is up, transfer the cups to a freezer bag or container.
To reheat, you can microwave the biscuit cups from frozen for about 45 seconds. Start there and add time, if needed, until heated through.
For best results, reheat your biscuit cups from frozen at 350 degrees for about 10-15 minutes, until heated through.
Bacon, Cheese & Egg Biscuit Cups
Ingredients
For Biscuit Dough
- 2 1/2 cup Flour
- 2 1/2 tablespoons Baking powder
- 1/2 tablespoon Salt
- 1 tablespoon Sugar
- 1/2 cup Butter (cut into small pieces)
- 1/2 cup Milk
- 1 Egg (slightly beaten)
For Filling
- 6 Eggs
- 3 ounces Cream cheese
- 1/2 cup Milk
- 1 pound Bacon (cooked and crumbled)
- 1 1/2 cup Shredded cheddar cheese
- To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you'd like to add
Instructions
For Biscuit Dough
- In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.
For Filling
- Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.
To assemble
- Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
- Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.
Notes
- You can make the bacon up to 2 days in advance.
- Freeze the biscuit cups after baking and once cooled completely.
- Reheat cups in the microwave or oven from frozen.
Leave a Reply