Bacon and Egg Biscuit Cups

Ingredients

• 1 (16.3-ounce) can refrigerated biscuit dough
• 6 slices bacon
• 6 large eggs
• ½ cup shredded Cheddar-Monterey Jack cheese blend
• Salt and ground black pepper to taste

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C).
2. Cook Bacon: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes.
3. Drain bacon slices on paper towels; crumble when cooled.
4. Prepare Biscuit Cups: Separate biscuit dough into individual biscuits; cut each biscuit into quarters.
5. Place 3 biscuit pieces into each cup of a 12-cup muffin tin, pressing down to flatten and cover the bottom.
6. Add Fillings: Whisk eggs in a bowl; season with salt and pepper. Sprinkle crumbled bacon over each biscuit base, followed by a tablespoon of shredded cheese.
7. Pour beaten egg over the bacon and cheese, filling each cup about 3/4 full.
8. Bake: Bake in the preheated oven until eggs are set and biscuit dough is golden brown, about 12 minutes.
9. Serve: Let cool for a few minutes before removing from the muffin tin. Serve warm.