1 (16.3 oz) can refrigerated flaky layered biscuit dough
3 eggs, beaten
3 oz cream cheese, softened and cut into 8 pieces
1/2 cup cheddar cheese, shredded
Instructions
Preheat oven to 350 degrees Farenheight. Spray 8
muffin cups in a 12-cup muffin pan with nonstick
cooking spray.
Cut bacon into 1/2-inch pieces. Cook in large
skillet over medium heat until crisp. Meanwhile,
peel 4 biscuits in half horizontally along layers.
Place each half in greased muffin cup, pressing
into bottom and up sides.
Carefully remove bacon and drain all but 1 tbsp of
bacon grease from skillet. Add eggs, stirring over
medium heat until set. Add cream cheese and gently
stir until melted. Remove from heat; stir in bacon
and add Cheddar cheese.
Spoon 2 heaping tbsp of egg mixture onto each
biscuit in muffin pan. Peel remaining 4 biscuits
in half along layers. Place each half over top of
egg mixture, pushing edges down into muffin cups.
Bake 15 to 20 minutes or until golden brown. Cool
5 minutes, then serving.
Originally Submitted
6/10/2015
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