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Egg & Bacon Cupcake Bake

Valentine1475 Recipe by

Egg & Bacon Cupcake Bake

These majestic biscuit sandwiches feature savory bacon and eggs and egg substitute 5 servings

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  • Prep Time 20 min
  • Total Time 55 min
  • Servings 0

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 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. OR use ore cooked package bacon
  • 2 Spray 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 Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

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