Bacon Egg Biscuit Sandwich Cups
Breakfast biscuit egg bacon sandwich in a cute, portable form. Plus, preparation only takes about 10 minutes!
Ingredients
- 6 eggs
- 3 pieces Pillsbury Grand buttermilk biscuit dough
- 6 slices 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
Instructions
- Coat six muffin pan molds with oil. Preheat oven to 375°F.
- 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 with remaining dough pieces.
- 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.
- Bake for about 15-20 minutes or until egg white and biscuit is completely cooked.
Serving: 1biscuit cup, Calories: 175kcal, Carbohydrates: 7.8g, Protein: 11.2g, Fat: 10.7g, Saturated Fat: 3.6g, Sodium: 445.9mg, Fiber: 0.3g, Sugar: 1g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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