Egg & Bacon Cupcake Bake

These majestic biscuit sandwiches feature savory bacon and eggs and egg substitute

This is a version of Bacon and Egg Savory Cupcakes by Pillsbury

“I scrambled the eggs & used part egg & part egg substitute. ”

Egg & Bacon Cupcake Bake

Valentine1475Recipe by Valentine1475

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20 minutes

55 minutes

5 servings

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    Ingredients

    • 5 slices bacon
    • 1 can Pillsbury refrigerated buttermilk biscuits
    • 3  eggs
    • salt and pepper, if desired
    • 1/2 Cup Egg substitute
    • 4 Tablespoons Milk or half and half

    Directions

    1. 1Heat 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. OR use ore cooked package bacon
    2. 2Spray 5 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Combine 2 biscuits at the seam. Place the 2 joined biscuits in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 1 bacon slice in each biscuit cup. Beat eggs, egg substitute, salt, pepper & milk together. Pour evenly over the 5 biscuit wells.
    3. 3Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

    Categories: Breakfast, Eggs & Egg Substitutes, 30 Minutes Or Less

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