Bacon, Egg & Cheese Biscuit Cups

By: Tricia Strong
Prep Time: 15-20 min.
Cook Time: 15-18 min.

Ingredients:

For Biscuit Dough:

• 2 1/2 c. flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tbl. sugar
• 1/2 c. butter or margarine, cut into small pieces
• 1/2 c. milk
• 1 egg, slightly beaten

*** (substitute canned biscuits if desired)

For Filling:

• 6 eggs
• 3 oz. cream cheese
• 1/2 c. milk
• 1 lb. bacon, cooked and crumbled
• 1 1/2 c. shredded cheddar cheese

Directions:

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar.
2. Cut in butter until crumbly.
3. Stir in milk and egg until dough comes together.
4. Knead a few times by hand and set aside.
5. Whisk eggs in a large bowl.
6. Stir in cream cheese and milk until smooth.
7. Add other ingredients and stir to combine.
8. Using about 2 tbl. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins.
9. Pre-bake at 400 degrees for 3 minutes.
10. Pour 1/4 c. 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.

*** To freeze the biscuit cups, remove from muffin tins and place on a cookie sheet. Place the cookie sheet in the freezer for 30 minutes, just long enough to start the freezing process. Then, place the cups into freezer bags. To reheat, warm from frozen in the microwave for about 2 minutes, until heated. Or, warm in a 350 degree oven for 10-15 minutes.