Tex Mex Brunch Cups

By kathya5084

Ingredients

• 6 eggs
• 2.52 ounce package Oscar Meyer Fully Cooked Bacon
• 1/4 cup butter
• 1/4 cup all purpose flour
• 2 cups 2 percent milk
• 3 1/2 cups shredded Pepper Jack cheese, divided into 2 cups, 1/2 cup and 1 cup
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (16.3 oz) Pillsbury Grands Southern Homestyle Buttermilk Biscuits

Details

Servings 8
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Heat oven to 350 degrees.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 12 to 13 minutes. Run cold water over eggs, peel and chop into 1 inch pieces.
Meanwhile, place bacon in a single layer on two layers of paper towells in the microwave. Cover with another paper towell and microwave for 110 to 120 seconds, until crisp. Let cool. Crumble and divide in half.
While eggs are cooking, melt butter over medium heat, in a medium-sized saucepan. When butter has melted, stir in the flour. Stir until all the lumps have dissolved. Slowly pour in the milk, whisking to prevent lumps, until thickened.
As the gravy begins to thicken, add the chopped eggs and 2 cups of cheddar cheese and heat through. Stir in the sour cream, salt and pepper. Stir until heated through. Keep warm over very low heat until ready to fill biscuits. Do not boil.
Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round.
Place 1 biscuit in each muffin cup, pressing dough up sides of cups. Sprinkle the 1/2 cup of cheese evenly in the bottom of each cup. Evenly sprinkle the 1/2 of reserved bacon over the cheese. Press down into dough. Fill each cup with the gravy mixture and top each cup with the remaining bacon and cheese.
Bake for 20 minutes or until the biscuits are golden brown. Run plastic spatula around cups to loosen. Serve immediately.
Calories:
511 per biscuit