Bacon Egg Biscuit Sandwich Cups

Breakfast biscuit egg bacon sandwich in a cute, portable form. Preparation only takes about 10 minutes. This may be my favorite breakfast cup creation yet.

I’ve been wracking my brain to come up with another breakfast cup idea. I’ve loved all the variations I’ve tried: pancake bacon egg cup, bacon toast cup, bacon egg cup, cheese bacon egg cup.

I knew there were more variations I haven’t though of. Some great one I’ve been missing. Then the other day I saw my brother eating a biscuit breakfast sandwich. And suddenly I had my answer.

When I used to get breakfast at McDonald’s, my choice was always the sausage biscuit sandwich. This is a take on that sandwich, but with bacon instead of sausage, and in a convenient cup form.

You’ll need some ready-made biscuit dough, eggs, and precooked bacon. My first try was a bit of a mess. The biscuit rose so much while in the oven that it knocked the egg right off the surface. I was able to solve the problem though by cutting a hole in the center of the raw biscuit dough and placing the egg yolk in there.

These came out adorably cute and oh-so-delicious. The biscuit dough bottom is nice and fluffy. The bacon on the exterior adds a nice crunch. And the egg in the middle brings it all together.

FH was practically salivating when I made these.

Print Recipe

Bacon Egg Biscuit Sandwich Cups

Yield: 6

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

6 eggs
3 pieces of Pillsbury Grand buttermilk biscuit dough
6 slices of precooked bacon (I buy ready-made bacon at Costco. If you use raw bacon, you want to cook it so that it is about 2/3 done but not yet crunchy)

Directions:

1. Coat six muffin pan molds with oil. Preheat oven to 375F.
2. Take one piece of biscuit dough and break it in half. Mold the half to form a smaller biscuit piece but in the same flat circle form. Take a small cookie cutter or biscuit cutter to cut a hole in the center of the biscuit dough. Place donut shaped dough into muffin pan. Repeat wit remaining dough pieces.
3. Take a slice of precooked bacon and line it around the muffin mold. Crack an egg on top of each biscuit, leaving behind about half the egg white, and letting the egg yolk sit in the middle. I left about half of the egg white out because the egg white takes the longest to cook in the oven and the egg yolk tends to overcook if you have too much egg white in the pan and it also prevents the biscuit from cooking properly.
4. Bake for about 15-20 minutes or until egg white and biscuit is completely cooked.