Tuesday, July 5, 2011

Food for Thought: Bacon Egg & Cheese Breakfast Muffins

I've seen many different takes on recipes for these muffins or breakfast cup bakes... this version is the one I've always done and so naturally my fave. :)

What you'll need:
1 pkg of biscuits found in refrig. section (I used one of the store brand, 10 count pkgs but only use 6 for the noted ingredient sizes)
4-5 slices of bacon (I like using maple bacon)
1/3 cup of shredded cheese
3 tbsp of milk
3 large eggs
Salt & Pepper, to taste

Preheat your oven to 325 degrees.

Cook your bacon slices, as you normally would, and then break apart into small pieces.
You could also buy the precooked bacon or use bacon bits.

In a bowl, wisk your eggs. Add the milk and salt & pepper.

Open your biscuit package and roll out each piece until it's a flat like a pancake.

After spraying your muffin tin with cooking spray, push one at a time into each tin forming a bowl shape.
It doesn't have to be perfect, it just makes a nice baking base.

Sprinkle the cheese evenly amongst the openings.

Pour your egg mixture into each space. Only fill them HALF WAY.
Remember the biscuit will bake and rise, if you fill it any further you might have a mess on your hands! :)

Then, top each space with your bacon pieces.
Bake for 12-15 minutes at 325 degrees, or until the turn golden in color.

When they're just about done, I like to sprinkle a little extra cheese ontop and let it melt. ;)

These are a perfect little "breakfast on the go" and hit at my house!
Whatever you don't eat, just refrigerate and have whenever. :)


  1. Oh yum! I love making feta cheese and broccoli egg cups in mini muffin tins.

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