EGG BISCUIT MUFFIN CUPS RECIPES

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EASY BACON AND EGG BISCUIT CUPS RECIPE - PILLSBURY.COM



Easy Bacon and Egg Biscuit Cups Recipe - Pillsbury.com image

These majestic biscuit sandwiches feature savory bacon and eggs.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 4

12 slices bacon
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
6 eggs
Salt and pepper, if desired

Steps:

  • Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
  • Spray 6 jumbo muffin cups or 6 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. (Bake remaining 2 biscuits on small baking sheet as directed on package.) Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper. Place a large piece of foil on oven rack below muffin pan while baking to catch any drips.
  • Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Nutrition Facts : Calories 390 , CarbohydrateContent 35 g, CholesterolContent 200 mg, FatContent 2 , FiberContent 0 g, ProteinContent 15 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 6 g, TransFatContent 0 g

SCRAMBLED EGG BISCUIT CUPS RECIPE - BETTYCROCKER.COM



Scrambled Egg Biscuit Cups Recipe - BettyCrocker.com image

Marry scrambled eggs and biscuits in a 30-minute, start-to-finish breakfast treat.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1/3 cup shredded Cheddar cheese (1 1/2 oz)
3/4 cup milk
8 eggs
1/8 teaspoon pepper
1 tablespoon butter or margarine, softened
1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
1 tablespoon chopped fresh chives
Additional cooked real bacon bits or pieces

Steps:

  • Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
  • Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
  • Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
  • In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
  • To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

Nutrition Facts : Calories 180 , CarbohydrateContent 15 g, CholesterolContent 150 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Biscuit Cup, SodiumContent 420 mg, SugarContent 2 g, TransFatContent 1 g

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