Bacon Egg And Cheese Biscuit Cups Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BACON & EGG BISCUIT CUPS



Bacon & Egg Biscuit Cups image

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

Provided by TFR1959

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 28m

Yield 12

Number Of Ingredients 5

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

Steps:

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

Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g

BACON, EGG & CHEESE BISCUIT CUPS



Bacon, Egg & Cheese Biscuit Cups image

These Bacon, Egg & Cheese Biscuit Cups are an easy, tasty grab-and-go breakfast!

Provided by Emily Bites

Categories     Breakfast

Time 30m

Number Of Ingredients 6

4 slices center cut bacon
3 large eggs
3 tablespoons skim milk
Salt & black pepper (to taste)
7.5 oz can Refrigerated Biscuit Dough (10 biscuits, 7.5 oz - I used my store brand)
1/3 cup reduced fat 2% shredded cheddar

Steps:

  • Preheat the oven to 400. Lightly mist a muffin tin with cooking spray
  • Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside.
  • In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.
  • Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.

Nutrition Facts : Calories 99 kcal, ServingSize 1 serving

BACON-CHEESE BISCUITS



Bacon-Cheese Biscuits image

Provided by Food Network Kitchen

Time 40m

Yield 18 biscuits

Number Of Ingredients 9

4 slices thick-cut bacon
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon chopped fresh chives
6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
1 cup grated Colby or cheddar cheese
1 cup buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
  • Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
  • Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
  • Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

KETO CHEESY BACON AND EGG CUPS



Keto Cheesy Bacon and Egg Cups image

These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 6

Number Of Ingredients 4

6 slices bacon
nonstick cooking spray
5 eggs
½ cup shredded sharp Cheddar cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
  • Place slices of bacon on the prepared baking sheet.
  • Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
  • Spray 6 cups of a muffin pan with cooking spray.
  • Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
  • Bake in the oven until eggs are set, 13 to 15 minutes.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g

BACON, EGG AND CHEESE BISCUIT



Bacon, Egg and Cheese Biscuit image

Say goodbye to those expensive but small frozen breakfast sandwiches. These are over the top. Make them up ahead of time and put them in the freezer. When ready to enjoy, defrost, wrap in paper towel and zap for a minute or two in the microwave. This recipe is for 6 but can easily be doubled to 12. The biscuits can be baked along with the eggs. Enjoy!

Provided by PaulaG

Categories     Breakfast

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

6 biscuits, baked and cooled (I used Sourdough Whole Wheat Biscuits.)
6 slices Canadian bacon
5 eggs
1/4 cup milk
salt
pepper
1/4 cup cheddar cheese, grated

Steps:

  • Preheat oven to 425 degrees.
  • Spray a 6 cup muffin tin with non-stick cooking spray and set aside.
  • In a small bowl, beat together the eggs and milk; salt and pepper to taste.
  • Divide the egg mixture evenly between the prepared muffin tins and place in preheated oven.
  • Bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese.
  • Remove from muffin tin and allow eggs to cool completely.
  • Split the biscuits and top each with a slice of the Canadian bacon.
  • When the eggs are cooled, place one on top of each slice of bacon.
  • Wrap in foil and freeze until ready to enjoy.
  • When ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds.
  • Please note that the microwave times are only estimates. Each microwave is different.

BACON EGG AND CHEESE BISCUIT CUPS



Bacon Egg and Cheese Biscuit Cups image

This is a recipe I found somewhere on the internet and have made some changes to suit the family's tastes. It is very simple and very good. I have used Grands biscuits before and just cut them in half before rolling them out.

Provided by SkinnyMinnie

Categories     Breakfast

Time 25m

Yield 10-12 cups

Number Of Ingredients 6

1 (10 ounce) can refrigerator biscuits
3 eggs
3 tablespoons milk
4 slices bacon, cooked and crumbled
1/2 cup shredded cheese
salt and pepper

Steps:

  • Preheat the oven to 400.
  • Whisk together the eggs and milk. Season with salt and pepper to taste and set aside.
  • Roll out each biscuit until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
  • Divide cheese evenly amoung the biscuit cups.
  • Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess!
  • Sprinkle with the bacon pieces.
  • Bake for 10-12 min, or until the bisuits are golden and the eggs are set.
  • Use a butter knife to loosen from the pan and serve warm.

Nutrition Facts : Calories 158, Fat 9.1, SaturatedFat 3.1, Cholesterol 63.1, Sodium 269.5, Carbohydrate 13.5, Fiber 0.4, Sugar 0.7, Protein 5.5

BACON QUICHE BISCUIT CUPS



Bacon Quiche Biscuit Cups image

These little cups are wonderful! However, I veered slightly from the original recipe. I added some horseradish and used onion/chives cream cheese. They make nice appetizers! It was originally the recipe of Doris Geist, from Bethlehem, Pa. Bake-Off 34 in Phoenix, 1990. I have some nerve changing a Bake-Off recipe don't I? It came about because I bought the wrong type of cheese and then decided to add a little kick to it!

Provided by Manami

Categories     Cheese

Time 1h1m

Yield 10 biscuit cups, 5 serving(s)

Number Of Ingredients 9

5 slices bacon or 5 slices turkey bacon, crispy
1 (8 ounce) container cream cheese with chives and onions
1/4 teaspoon horseradish cream (from jar)
2 tablespoons milk
2 eggs
2 ounces shredded swiss cheese
2 tablespoons chopped green onions (white and green parts)
1 (12 ounce) can pillsbury golden layers refrigerated biscuits
nonstick cooking spray

Steps:

  • Heat oven to 375°F.
  • Spray 10 muffin cups with nonstick cooking spray.
  • In medium skillet cook bacon until crispy.
  • Drain on paper towels.
  • Crumble bacon, set aside.
  • Meanwhile, beat onion/chive cream cheese in small bowl until smooth.
  • Gradually add milk and horseradish, beating at low speed until smooth.
  • Stir in Swiss cheese and onions. Set aside.
  • Separate dough into 10 biscuits.
  • Press or roll each to form 5-inch round.
  • Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
  • Place half the bacon in bottom of dough-lined muffin cups.
  • Spoon cheese mixture evenly into cups.
  • Bake for 21-25 minutes or until filling is set and edges of biscuit cups are golden brown.
  • Sprinkle each with remaining bacon; lightly press into filling.
  • Remove cups from pan.
  • Serve hot or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 418.6, Fat 25.6, SaturatedFat 8.7, Cholesterol 111.3, Sodium 1060.6, Carbohydrate 33.7, Fiber 1.2, Sugar 5.9, Protein 13

BACON & EGG BISCUITS



Bacon & Egg Biscuits image

You'll never, ever order from a drive-thru fast food joint again after you taste these awesome (easy!) bacon and egg biscuit sandwiches.

Provided by My Food and Family

Categories     Breakfast Eggs

Time 25m

Yield 8 servings

Number Of Ingredients 6

1 can (16.3 oz.) grand-size refrigerated buttermilk biscuits (8 biscuits)
6 eggs
1/3 cup milk
1/4 tsp. pepper
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
8 slices OSCAR MAYER Bacon, cooked

Steps:

  • Bake biscuits as directed on package.
  • Meanwhile, beat eggs, milk and pepper with whisk until blended. Cook in large nonstick skillet on medium heat 3 min. until eggs begin to set, stirring occasionally. Add cream cheese spread; cook 2 to 3 min. or until cream cheese is melted and eggs are set, stirring occasionally.
  • Split warm biscuits; fill with egg mixture and bacon.

Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 7 g, TransFat 2.5 g, Cholesterol 160 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g

BACON, EGG AND CHEESE BISCUIT BOWLS



Bacon, Egg and Cheese Biscuit Bowls image

Enjoy your own personal breakfast bowl consisting of a flaky biscuit enveloping crispy bacon, egg and cheese.

Provided by Cooking Creation

Categories     Breakfast

Time 25m

Yield 8 breakfast bowls

Number Of Ingredients 8

1 (8 count) container ready-to-bake refrigerated buttermilk flaky biscuits
6 slices bacon
6 large eggs
5 slices American cheese
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/8 teaspoon pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
  • Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes.
  • Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
  • Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan.
  • Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside.
  • Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
  • Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
  • Pull the bowls apart and enjoy!

More about "bacon egg and cheese biscuit cups food"

EASY RECIPES & EASY COOKING IDEAS - PILLSBURY.COM
easy-recipes-easy-cooking-ideas-pillsburycom image
Easy Recipes & Easy Cooking Ideas - Pillsbury.com
From pillsbury.com


BACON EGG AND CHEESE BISCUIT CUPS - MUFFIN TIN
2021-09-08 Place 1 biscuit in each muffin cup, pressing the dough into the bottom and up the sides. Place some bacon and green onion in the bottom of each cup. Next, crack each egg into the cup and sprinkle the top with cheese. Bake for 30 to 35 minutes. Run small knife around cups to loosen.
From emilyfabulous.com
Ratings 20
Category Breakfast, Brunch
Cuisine American
Total Time 45 mins


BACON EGG AND CHEESE BISCUIT CUPS - COOKEATSHARE
Bacon egg and cheese biscuit cups. Use our food conversion calculator to calculate any metric or US weight conversion. Ounces-Grams, fluid ounces-milliliters, Tsp-Tbsp, Tbsp-Cup,…
From cookeatshare.com


ORIGINAL BACON EGG AND CHEESE BISCUIT
Carefully add the eggs to the boiling water and boil for 5 minutes. Turn the heat off and allow them to set on the burner for 1 minute. Then, drain the hot water and top the eggs with cold water while preparing the biscuit dough. Combine the flour, sugar, salt, baking powder and baking soda in the bowl of a food processor fitted with a blade.
From frigocheese.com


TIPSY TURTLE RESTAURANT - FOOD MENU
Smoked Salmon Benedict. $19.49. Smoked Salmon, two poached eggs drizzled in hollandaise sauce, over two English muffins. Served with home fries or grits.
From tipsyturtlerestaurant.com


BACON, EGG, AND CHEESE (AND HAM) BISCUIT BOMBS
2022-02-03 Top each round of dough with scrambled eggs, bacon (or diced ham), and cheese. Bring the edges of the dough together and pinch to seal. Place in pan seam-side-down. In a small microwaveable bowl combine butter, brown sugar, mustard, and Worcestershire. Melt in microwave for 30-45 seconds and stir. Pour over biscuits.
From mandyinthemaking.com


BACON EGG CHEESE BISCUITS RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 425 degrees. Spray a 6 cup muffin tin with non-stick cooking spray and set aside. In a small bowl, beat together the eggs and milk; salt and pepper to taste.
From stevehacks.com


BACON, EGG, AND CHEESE BISCUIT - THE SKINNYISH DISH
2018-03-07 Repeat until finished. Make Ahead/Freezer Instructions: Let eggs, bacon, and biscuits completely cool, assemble sandwiches, wrap in aluminum foil, place in a freezer bag. To Reheat: Thaw in fridge 6-8 hours or overnight, wrap in …
From theskinnyishdish.com


EASY BACON AND EGG BISCUIT CUPS | RECIPE | BISCUIT CUPS RECIPES, …
Every bite of this pull-apart is filled with the breakfast flavors of bacon, egg and Cheddar cheese. Make breakfast a breeze with these savory bacon and egg biscuit cups. These majestic biscuit sandwiches feature savory bacon and eggs. These Bacon, Egg & Cheese Biscuit Cups are an easy, tasty grab-and-go breakfast!
From pinterest.com


BACON BISCUIT CUPS RECIPE | MYRECIPES
Advertisement. Step 2. Separate biscuits into 10 portions. Pat each portion into a 5-inch circle, and press on bottom and up sides of greased muffin cups, forming a 1/4-inch edge. Sprinkle evenly with half of bacon, and spoon cream cheese mixture evenly on top. Step 3. Bake at 375° for 22 minutes or until set.
From myrecipes.com


BACON EGG AND CHEESE BISCUIT : TOP PICKED FROM OUR EXPERTS
The ingredient of Bacon Egg & Cheese Biscuit Breakfast Casserole. 4 tablespoons melted butter. 10 eggs. 1/2 cup milk. 10 strips cooked bacon cut into bite sized pieces. 1 green pepper diced. 1 medium onion diced. 8 ounces shredded cheddar cheese. 2 cans biscuits Grands.
From recipeschoice.com


BACON & EGG BISCUIT CUPS - FOOD NEWS
Breakfast Biscuit Cups Recipe. Separate the tube of biscuits and roll each one out to form a flattened circle (about 4 to 5 inches in diameter). Fit a biscuit round into each of the ten muffin cups, pressing over the bottoms and sides as far up as the dough will reach. Fill each cup with about 1/4 cup of the ground beef mixture.
From foodnewsnews.com


Related Search