Bacon and Egg Savory Cupcakes

By Pikachutherecipereader

These majestic biscuit sandwiches feature savory bacon and eggs.

Ingredients

• Ingredients
• 16 slices bacon
• 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
• 8 eggs
• Salt and pepper, if desired

Details

Servings 8
Preparation time 20mins
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

Directions

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.