Bacon & Egg Biscuit Cups
Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
bacon
6
slices
refrigerated biscuit dough
1
(16.3 ounce) can
eggs
6
Borden® Cheddar and Monterey Jack Shreds
½
cup
Borden® Cheddar and Monterey Jack Shreds, for topping
3
tablespoons
 Preheat oven to 350 degrees F (175 degrees C).
  Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
  Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
  Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
  Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
  Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
