Breakfast Biscuit Buns

Bacon and cheese in a biscuit cup topped with an egg... Breakfast can not get any better than that!
Photo by Barbara H.
Adapted from pillsbury.com

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

55

minutes

SERVINGS

8

servings

Adapted from pillsbury.com

Ingredients

  • 1

    pound pepper bacon

  • 1/2

    cup onion, finely chopped

  • 1

    can (16.3 ounce) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

  • 8

    eggs

  • 1/2

    cup smoked Cheddar cheese, shredded

Directions

Heat oven to 350°F. In 10-inch skillet, cook bacon over medium-high heat 10 to 12 minutes or until bacon is crisp; remove from pan to paper towels, and crumble. Remove all but 1 tablespoon bacon drippings from skillet. Add onion to skillet; cook and stir about 2 minutes or until onion is tender. In small bowl, mix onion and bacon. Set aside. Spray 8 jumbo muffin cups or 8 (6-oz) 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. Divide bacon mixture evenly among biscuit cups; crack an egg over each. Top with cheese. Bake 30 to 35 minutes or until egg whites and yolks are firm, but not runny. Run small knife around cups to loosen. Serve immediately.

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