Bacon, Egg & Cheese Biscuit Muffins

Last weekend I tried this recipe for bacon, egg and cheese biscuit muffins found here. They were SOOOOO GOOD. And easy too!

Start by making biscuit "bowls" in your muffin tin with canned biscuit dough. Add some cheddar cheese in the bottom, fill each cup halfway with egg, and finish by sprinkling the tops with bacon.

Throw them in the oven for about 12 minutes and this is what you get!



On B's plate for Sunday breakfast.

The best part is that when you cut into them you get all the melty cheese and egg. DELISH! This recipe is definitely a keeper.


Bacon, Egg & Cheese Biscuit Muffins from Cooking With My Kid

Ingredients:
1 package biscuit dough (10 biscuits)

3 eggs

3 tablespoons milk

1/3 cup of shredded cheddar

4 slices 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.