Bacon Egg and Biscuit Cups………The Breakfast of Champions

These bacon egg and biscuit cups are the ultimate in tasty and portable goodness.

Our family got together with 5 other families and went camping this past summer.  The fun thing about camping with friends is sharing the responsibility of making meals.  I signed up for breakfast and this is what I decided to make for everyone.   I figured it was a  good way for everyone to have a hot meal, without the mess of cooking eggs, bacon and biscuits at a campsite.  They reheated wonderfully wrapped in foil and popped on our portable bbq.

Don’t you just want to take a big bite out of this savory muffin?  I know you do……….

These are also wonderful to make for busy school mornings when you want the kids to have a nice hot breakfast, but don’t have the time for all the work and clean-up.

Here are the simple ingredients.

Start by greasing your cupcake pan.

Take each biscuit and flatten it out with your fingers.  Then cut each one into four even pieces.

My favorite way to cook bacon is to lay the pieces on some paper towels and pop them in the microwave, covered with some more paper towels to avoid splattering bacon grease.  Just cook until bacon is half cooked, but not crispy.

For toppings you can dice up some cooked ham.

And spinach.

Lay the pieces of biscuit in each cup and wrap the bacon around the top.

Par-bake the biscuit and bacon  for about 5 minutes, until the biscuit rises a little.

Pour in the scrambled eggs and other toppings.  Make sure to not fill too full because……….

………this could happen!

This was my first batch.  Luckily I thought ahead and placed the pan on a cookie sheet to catch the drips.  I also added some shredded cheese on top.

Regardless of the look, they still tasted amazing!

Here’s the lovely inside of the biscuit cup.  You will love the moist bread and egg, contrasted with the crunchy bacon all in one big bite.  These will be a hit with the family.  The best thing is you can make a bunch and leave them in the fridge to be reheated for breakfast all week.  I haven’t tried freezing them, but if you do and they work, let me know okay?

Bacon Egg and Biscuit Cups

15 eggs, scrambled

salt and pepper

½ pack of ham, diced

one pack chopped spinach, defrosted

biscuit dough

30 slices bacon

shredded cheddar cheese

 

Scramble the eggs in a large measuring cup with a spout.  Add salt and pepper.  Flatten out each piece of  biscuit dough with your fingers and cut into four pieces.  Place the pieces into greased cupcake pan.  Par-cook the bacon in the microwave then wrap the bacon around the top of the biscuit dough.

Bake at 350 degrees for 5 minutes.  Remove the pan from the oven and pour in the scrambled egg mixture into each cup, only about 2/3 full.  Put on the toppings of ham, spinach, cheese or anything else you like.

Put the pan back into the oven for 10-15 minutes or until eggs are cooked.  Remove each biscuit cup and enjoy warm.

Makes  30 biscuit cups.