Bacon Egg and Cheese Biscuit Cups
These Bacon, Egg, and Cheese Biscuit Cups are so easy to make and the perfect recipe for a grab-and-go weekday breakfast, an easy weekend meal, or the perfect addition to a brunch celebration. They only use 5 ingredients, are baked in a muffin tin, and can be frozen for later!
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Ingredients Needed to Make Bacon, Egg, and Cheese Biscuit Cups
You only need a handful of ingredients to make these Breakfast Cups. As long as you have eggs and biscuits, you can add any other ingredients you like. You can make these vegetarian and skip the bacon, or use a different cheese or vegetable. Here are the ingredients for this recipe:
- refrigerated jumbo biscuits
- large eggs
- sharp cheddar cheese, shredded
- bacon, cooked and chopped
- green onions, chopped
How to Make Breakfast Biscuit Cups
- Preheat the oven to 350°F and prepare a jumbo muffin tin with non-stick spray. If you don’t have a jumbo muffin tin, you can also use small ramekins.
- Cook the bacon using your preferred method. I use my bacon cooker in the microwave for quick and easy bacon. Once the bacon is nice and crispy, allow it to cool and chop it into small pieces.
- Separate the biscuit dough into 8 biscuits and lightly press each one to spread it out and flatten it. 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. Serve immediately.
Tips and Tricks for Making Egg Breakfast Cups
- If you want your egg to be runny, place the cheese on top of the bacon and onion first and then crack the egg on top. Bake at 400°F for 18-20 minutes.
- Make a batch of these ahead of time for an event or large gathering. Once the egg cups have cooled, place them in a sealable container in the fridge. When ready to serve, reheat them in the oven at 350°F for 5-6 minutes or until hot all the way through.
- You can freeze these Egg Breakfast Cups for later! Once they have cooled completely, place them in a freezer-safe container and separate each layer with wax paper. To reheat, microwave on high for 1 minute ot until heated all the way through.
- As I mentioned, you can make these with different meats, cheese and vegetables. Try ham or sausage, green pepper or onion, or gouda or Monterey jack cheese.
Tools to Make Breakfast Egg Cups with Bacon
A jumbo muffin tin comes in handy more than you might think. Obviously, you can make large bakery-style muffins in it. But, you can also make other goodies like these breakfast cups.
I like to cook my bacon in the microwave because it’s fast and easy and clean-up is also easy thanks to my microwave bacon cooker tray.
More Deicious Breakfast Recipes to Check Out
- Air Fryer Pop Tarts
- Blueberry Puff Pastry Stars
- Cinnamon Rolls in a Waffle Maker
- Banana Muffins with Cream Cheese Frosting
- Gingerbread Donuts
Bacon Egg and Cheese Biscuit Cups
Equipment
- jumbo muffin tin
- non-stick spray
- pan or plate to cook bacon
Ingredients
- 1 can refrigerated jumbo biscuits
- 8 large eggs
- ½ cup sharp cheddar cheese, shredded
- 4 strips bacon, cooked and chopped
- 3 stalks green onions, chopped
Instructions
- Preheat the oven to 350°F and prepare a jumbo muffin tin with non-stick spray. If you don't have a jumbo muffin tin, you can also use small ramekins.
- Cook the bacon using your preferred method. I use my bacon cooker in the microwave for quick and easy bacon. Once the bacon is nice and crispy, allow it to cool and chop it into small pieces.
- Separate the biscuit dough into 8 biscuits and lightly press each one to spread it out and flatten it. Place 1 biscuit in each muffin cup, pressing the dough into the bottom and up the sides.
- Place some bacon pieces and green onion in the bottom of each cup. Next, crack each egg into a cup and sprinkle the top with cheese.
- Bake for 30 to 35 minutes. Run a small knife around the cups to loosen. Serve immediately, refrigerate for later or freeze for up to 6 months.
Notes
- If you want your egg to be runny, don’t place the cheese first and then crack the egg on top. Bake them at 400°F for 18-20 minutes.
- Make a batch of these ahead of time for an event or large gathering. Once the egg cups have cooled, place them in a sealable container in the fridge. When ready to serve; reheat in 350°F oven for 5-6 minutes or until hot all the way through.
- You can freeze these Egg Breakfast Cups for later! Once they have cooled completely, place them in a freezer-safe container and separate each layer with wax paper. To reheat, microwave on high for 1 minute.
- As I mentioned, you can make these with different meats, cheese, and vegetables. Try ham or sausage, green pepper or onion, or gouda or Monterey jack cheese.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Did you Make These Bacon, Egg, and Cheese Biscuit Cups?
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