Bacon, Egg & Cheese Biscuit Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 3 large eggs
- salt and black pepper to taste
- 3 tablespoons skim milk
- 4 slices center cut bacon (i used oscar meyer center cut)
- 1 can refrigerated biscuit dough (10 biscuits 7.5 oz - i used my store brand)
- 1/3 cup reduced fat 2% shredded cheddar
- Carbohydrate 0.453796874811658 g
- Cholesterol 126.991874999922 mg
- Fat 2.99026874999301 g
- Fiber 0 g
- Protein 3.93064687486758 g
- Saturated Fat 0.935074687495457 g
- Serving Size 1 1 breakfast cup (36g)
- Sodium 509.484749997981 mg
- Sugar 0.453796874811658 g
- Trans Fat 0.50051343749965 g
- Calories 45 calories
Preheat the oven to 400. Lightly mist a muffin tin with cooking spray Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside. In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended. Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.
