Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 5 large eggs, scrambled soft
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tbsp chopped chives
- Cooking spray
Instructions
- Heat the oven. Preheat to 375°F (190°C). Spray an 8-cup muffin tin (or use 8 cups of a 12-cup tin).
- Form the cups. Flatten each biscuit into a 4-inch round and press into a muffin cup, pushing the dough up the sides.
- Fill. Divide the soft-scrambled eggs among the cups, then top with bacon and cheddar.
- Bake. Bake 15-18 minutes until the biscuits are golden and the cheese is bubbly.
- Cool briefly. Cool 5 minutes, then run a knife around the edges and lift out.
- Serve. Shower with chives and serve warm — or pack for later.
💡 Cup smarts
Scramble the eggs soft — they finish in the oven. Press the dough thin at the bottom of each cup so it cooks through. These are fantastic at room temperature, which makes them perfect for lunchboxes and road trips.
Common questions
Can I make them ahead?
Yes — bake, cool, and refrigerate up to 4 days. Reheat 20 seconds in the microwave or 8 minutes in a 350°F oven.
Can I freeze them?
Freeze up to 2 months in a zip-top bag. Reheat from frozen in the microwave about 1 minute.
What else can I fill them with?
Sausage and pepper jack, ham and Swiss, or sautéed veggies and feta — the biscuit cup is a blank canvas.
Can I use homemade biscuit dough?
Yes — about 2 cups of your favorite biscuit dough, divided into 8 portions.
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