1 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.

2 Spray 8 jumbo muffin cups or 8 (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.

Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.

3 Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen.

Serve immediately.

Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.

Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.