Biscuit & Egg Cups

I’ve been sick for almost a full week, so I needed some comfort food this weekend. These biscuits were easy, yummy, and naughty, which are all good things for me right about now.

Biscuit & Egg Cups
Recipe by Just the Tip / Inspired by The Family Kitchen

Here’s what I used:

• 1 tube refrigerated biscuit dough (I like the kind from Trader Joe’s)
• 8 eggs
• 1/2 cup Hormel real bacon bits
• 1/2 cup 50% reduced fat shredded cheddar cheese
• diced scallions
• salt & pepper to taste
• hot sauce

Here’s what I did:

1. Preheat the oven to 400. Lightly spray a muffin tin with nonstick cooking spray.
2. Flatten and slightly stretch each biscuit so it’s large enough to be pressed into the muffin tin.  Make sure to press the biscuit all the way up the sides of each muffin cup so that there’s room for the egg without spillage.
3. Crack an egg into each biscuit and sprinkle with salt and pepper
   
   See how pretty and golden the eggs on the bottom are? They’re Land O’ Lakes eggs — the yolks are way better, at least in color, than other brands out there…
4. Sprinkle on the cheddar.
   
5. Then the bacon…
   
6. And scallions…
   
7. Sprinkle on a little hot sauce, to taste, and bake for 18-20 minutes. Start checking it at the 13-15 minute mark, as I think my oven might be a bit off.  When the whites are set, you’re good.
   

1 tube Texas-style refrigerated biscuit dough (the big ‘uns)
8 eggs
1/2 cup real bacon bits
1/2 cup sharp cheddar cheese, grated
diced scallions
salt & pepper to taste
Lightly spray a standard-sized muffin tin with nonstick cooking spray.   Open the tube o biscuit dough, and press one biscuit round into the muffin tin.  To make sure there is room for the eggs, make sure you make a deep well in your dough by pressing the biscuit all the way up the sides of each muffin cup (see photo below).  Crack an egg into each biscuit, top with bacon bits, cheddar, and scallions.  Sprinkle generously with salt and pepper.  Bake in an oven preheated to 400 degress for 13-15 minutes.  To ensure the center of your egg stays soft-cooked, remove the biscuits from the oven as soon as the edges begin to turn golden brown.  Enjoy!