Ingredients
12
12 servings
- •6 slices bacon
- •1 (16.3 ounce) can refrigerated biscuit dough
- •6 eggs
- •0.5 cup Borden® Cheddar and Monterey Jack Shreds
- •3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
- Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
- Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
- Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
- Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 208
- Carbohydrate: 17g
- Fat: 11g
- Fiber: 0g
- Protein: 9g
- Sugar: 3g
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