Yeah, I’m a big fan of breakfast. I could eat it for breakfast, lunch, or dinner. Something about my favorite meat – bacon…that and eggs and cheese. Combine it all with some biscuits and you get these to-die-for bacon, egg and cheese biscuits! It was meant to be. The day I made these, I actually ate them for breakfast…and lunch. My 4 year old actually asked me – are you eating leftover breakfast for lunch?
This recipe starts with canned biscuits. You could make your own biscuit dough if you wanted, but I was searching for easy.
After you spray your muffin tin with non-stick spray, then press the biscuits in the bottom. It’s OK if it goes up the sides a bit.
Next, crack eggs into the wells.
Season with salt and pepper.
In a frying pan, saute bacon and onions until the bacon is crisp.
Drain onto a paper towel.
Bake the eggs and biscuits on 350 degrees for 17 minutes. Then sprinkle with shredded cheese and the cooked bacon and onions.
Slide back into the oven and bake for an additional 5-7 minutes. Remove and enjoy!
can of biscuits
salt and pepper (to taste)
1 cup shredded cheddar cheese
8 strips of bacon (chopped)
1/3 onion (chopped)
Spray muffin tin with non-stick spray. Press biscuit dough into muffin tin wells. Crack eggs on top of biscuits and season with salt and pepper. Bake at 350 degrees for 17 minutes. Meanwhile, in a frying pan, sautee chopped bacon and onions until cooked (crispy). Remove from pan and drain. After 17 minutes, remove muffin tin from oven and sprinkle with shredded cheddar cheese and bacon and onions. Bake for an additional 5 minutes or until yolk is the desired hardness. Enjoy!