Friday, November 01, 2013

Bacon & Egg Muffins

Healthy? No. Tasty? Heck YES!

These little muffins make the perfect breakfast on the go. They are super easy and are one of those things that taste even better the next day!

I was going to make them for Andrew to take to work for breakfast but just as I was loading the groceries in the car I got a text saying he was heading out of town again come Monday. So I ended up making them for us to have on the weekend. I must admit, it’s nice to wake up to breakfast already made. We just popped a few into the microwave and enjoyed them with our morning coffee.

  • 1 can of Pillsbury Grands Biscuits
  • ½ package of bacon, cooked and cut into pieces
  • 1 cup of cheese, shredded (I used marble, but whatever floats your boat!)
  • 2 eggs, beaten
  • Salt & Pepper to taste

1. Preheat the oven to 375 degrees, grease 10 cups of a muffin tin.

2. Separate each biscuit, stretch it out slightly, and press it into the muffin tin. Divide ¾ cup of the cheese and sprinkle it evenly on top of each biscuit.

3. Beat the eggs together in a measuring cup with a little S&P and pour egg mixture evenly into on top of the cheese on each biscuit. Then top that with the bacon, then the remaining ¼ of cheese.

4. Bake for approx. 16 minutes. Biscuits should be golden brown and egg should be firm.

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