Bacon and Egg Savory Cupcakes

Bacon and Egg Savory Cupcakes

These majestic biscuit sandwiches feature savory bacon and eggs.

Prep Time

20

Minutes

Total Time

55

Minutes

Makes

8

servings

16
slices bacon
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
8
eggs
Salt and pepper, if desired
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 5g,
    • Trans Fat 3 1/2g),
  • Cholesterol 230mg;
  • Sodium 1010mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 15g;
Percent Daily Value*:
    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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.