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Bacon cheese and egg biscuit cups on a platter

Bacon, Cheese & Egg Biscuit Cups

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.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 24 biscuit cups


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


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.


Recipe Tips:
  • 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.