TFR1959 Recipe ∗ Bacon & Egg Biscuit Cups

Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.

Ingredients

• 6 slices bacon
• 1 (16.3 ounce) can refrigerated biscuit dough
• 6 eggs
• ½ cup Borden® Cheddar and Monterey Jack Shreds
• 3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
4. Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
5. Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
6. Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Nutrition Facts

• calories208.2
• carbohydrateContent17.2 g
• cholesterolContent104.2 mg
• fatContent11.4 g
• fiberContent0.3 g
• proteinContent8.8 g
• saturatedFatContent3.9 g
• sodiumContent557.5 mg
• sugarContent3.2 g