Sunday, November 14, 2010

Bacon, Egg & Cheese Biscuit Muffins

I saw this recipe over at Cooking With My Kids and I knew I had to try it out when I had people staying over. (I had originally planned on making these Texas Biscuit Baked Eggs, but I thought scrambled eggs would be a safer bet then baked whole eggs. Not all people like their eggs runny and I didn't want to risk it.) As you can see by the table cloth, I made these eggs the morning after our costume party. They turned out great and everyone liked them.


Sorry I didn't get better pictures, but I didn't want to make everyone wait for me to take pictures before they could eat. I used jumbo biscuits. I do not recommend this. I found it was easier to just press the biscuit out with my hand then it was to try and roll it, but if you use regular size biscuits this won't be a problem.

Would I make this again? Yes. I think some cooked chorizo would be especially good in these. You know me and my spice.

Bacon, Egg & Cheese Biscuit Muffins


1 package biscuit dough (10 biscuits)
3 eggs
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon (we used turkey bacon and veggie bacon)
salt and pepper


Preheat the oven to 400 degrees.

1. Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside.

2. Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge.

3. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set.

4. Use a butter knife to loosen each muffin and serve warm.

Note: if your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins. They’ll still taste terrific.


  1. This is the first post I've read of yours in WAY TOO LONG and I'm totally making these.


  2. whoa! these looks SO delicious! thanks for the recipe!