I took this pic of the bacon and egg cupcakes a couple years ago when I first made them. I have made them several times since. Sooooo good and I don't even like bacon OR pepper. Very easy and quick to make. Some recipes call for toast on the bottom but biscuits are better!
16 slices bacon
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
8 eggs
salt and pepper, if desired
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
8 eggs
salt and pepper, if desired
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.
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.
Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.
