Breakfast Biscuit Cups for Two

Breakfast Biscuit Cups for Two

Individual egg bakes are super fun to serve right in these cups.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

2

servings

3
eggs, beaten
2
tablespoons water
3
tablespoons real crumbled bacon bits
2
Pillsbury® frozen buttermilk or southern style biscuits (from 25-oz bag)
1/4
cup shredded Mexican cheese blend or shredded Cheddar cheese (1 oz)
Freshly ground black pepper
Salsa, if desired
  1. Heat oven to 375°F. Spray 2 (10-oz) custard cups or soufflé dishes with cooking spray. In small bowl, beat eggs and water; set aside.
  2. In each cup, place 1 tablespoon bacon bits; top with 1 frozen biscuit, 2 tablespoons cheese and half of the egg mixture. Sprinkle with pepper. Place custard cups on cookie sheet with sides.
  3. Bake 24 to 27 minutes or until biscuits are golden brown. Sprinkle with remaining bacon. Serve immediately with salsa.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Toss in some chopped bell peppers if you want additional flavor and color.
This recipe can easily be doubled to make 4 servings!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 8g,
    • Trans Fat 7g),
  • Cholesterol 300mg;
  • Sodium 900mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.