Bacon, Egg and Cheese Cups
Three faves...bacon, egg and cheese...made even better in a biscuit.
- for the crust:
- 2 ½ cups flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 TBSP sugar
- ½ cup butter, melted
- ½ cup milk
- 1 egg, lightly beaten
- for the filling:
- 6 eggs
- 3 oz. cream cheese
- 1 cup milk
- 1 lb. bacon, cooked and crumbled
- 1 ½ cup shredded cheddar cheese
- to taste: hot sauce, garlic powder, onion powder
In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.
Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.
Using about 2 T. of biscuit dough at a time, press into the bottom and about three quarters of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
Pour ¼ cup egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.
- save time by using store-bought biscuit dough instead of the homemade crust dough!
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