BACON EGG AND CHEESE BISCUIT CUPS RECIPES

Steps:

• Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
• Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, 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 muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
• Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan generously with cooking spray; set aside. In 8-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; tilt pan to coat. Add eggs. Reduce heat to medium-low. Cook until firm but still moist, stirring frequently.
• In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on Medium-High (70%) 30 to 45 seconds or until melted. Add 1 tablespoon of the melted butter to bottom of pan, brushing with pastry brush or tilting pan to coat halfway up sides. Separate dough into 8 biscuits; cut each into sixths. Coat biscuit pieces with remaining 2 tablespoons melted butter; place half of them in bottom of pan. Layer with 1/2 cup of the cheese, half of the bacon, the scrambled eggs, 1/2 cup of the cheese and the green onions; add remaining bacon, remaining 1/2 cup cheese and remaining biscuit pieces.
• Bake 30 to 35 minutes or until deep golden brown. Cool 5 minutes; run metal spatula around outer and inside edges of pan to loosen. Turn over onto serving platter to serve.