Bacon & Egg Biscuit Cups

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and browned, about 8-10 minutes. Drain bacon slices on paper towels to remove excess grease. Once cooled slightly, crumble or chop the bacon into small, delectable pieces. (15 minutes)

Recipe View Separate 6 biscuits from the can. Gently flatten each biscuit into a round. Press each round into the cups of a 12-cup muffin tin, ensuring the dough extends up the sides to form a cup shape. (10 minutes)

Recipe View In a mixing bowl, whisk the eggs until light and frothy. Stir in the crumbled bacon and 1/2 cup of the shredded cheese until well combined. Season with a pinch of salt and pepper to taste. (5 minutes)

Recipe View Carefully fill each biscuit cup with the egg mixture, filling them about 3/4 of the way full. Sprinkle the remaining 3 tablespoons of shredded cheese evenly over the tops of the cups. (5 minutes)

Recipe View Bake in the preheated oven until the egg mixture is set and the biscuit cups are golden brown, approximately 18-22 minutes. A toothpick inserted into the center should come out clean. (20 minutes)

Recipe View Remove the muffin tin from the oven and let the biscuit cups cool for about 5 minutes before serving. This allows them to set slightly and makes them easier to remove from the tin. (5 minutes)