1 can refrigerator
biscuits
1/2 cup shredded mild cheddar cheese
1/2 cup bacon crumbled in small pieces
2-3 eggs
Salt and pepper
Cooking spray/butter
Muffin tin
Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the bacon and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.
— adapted from Marilyn Hall.
1/2 cup shredded mild cheddar cheese
1/2 cup bacon crumbled in small pieces
2-3 eggs
Salt and pepper
Cooking spray/butter
Muffin tin
Grease your muffin tin and preheat oven to 375 degrees.
Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the bacon and cheese.
Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20-25 minutes, until the eggs have set and the biscuits are golden brown.
— adapted from Marilyn Hall.
