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Bacon and Egg Savory Cupcakes

These majestic biscuit sandwiches feature savory bacon and eggs.

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( 16 Ratings)

16 Ratings

5 Stars 62%

4 Stars 19%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 12 )

1465ef49-f723-4458-ac60-a2b2d965b5d0

Prep Time 20 min
Total Time 55 min
Servings 8

Ingredients

16: slices bacon

1: can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

8: eggs

: Salt and pepper, if desired

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Directions

1 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.
2 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.
3 Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

EXPERT TIPS

Expert Tips

Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.

Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 5g, 5% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 230mg; 230%;
Sodium: 1010mg; 1010%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 3/10/2013 6:01:49 PM REPORT ABUSE tissa1020BC said:

Rating:

Saw these on Facebook this morning. I used custard cups and half the bacon. I set the cups on a "jelly-roll" pan. No overflow from the eggs but, the pan would have caught any if there had been. They were a hit with the family. Easy and tasty!

This reply was: Helpful Inspiring

Posted 2/28/2013 9:55:19 PM REPORT ABUSE G-TA said:

Rating:

Any ideas on how to keep a runny yolk & have the eggs over medium!

This reply was: Helpful Inspiring

Posted 1/13/2013 6:32:38 PM REPORT ABUSE FurKidsRUs said:

Rating:

Fifemom - did you press the biscuit dough up the sides and make a big enough hole to put the egg in? And it sounds like you used a regular-sized muffin tin - maybe that was the problem. I haven't made these yet myself, just reading the reviews. It's only me and my husband here, so I don't know what I'd do with 8 of them! Maybe I can find another recipe to use the remaining biscuit dough.

This reply was: Helpful Inspiring