Bacon and Egg Cupcakes

Bacon and Egg Cupcakes


16 slices bacon
1 can (16.3 oz)  Grands! Homestyle refrigerated buttermilk biscuits
8 eggs
salt and pepper



  1. Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
  2. Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
  3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Photo and Recipe from Betty Crocker Recipes