Breakfast

Bacon and Egg Biscuit Cups is for Breakfast.

Bacon and Egg Biscuit Cups takes 10 minutes to prepare.

Bacon and Egg Biscuit Cups takes 15 minutes to cook.

Bacon and Egg Biscuit Cups makes 32 servings.

The ingredients for Bacon and Egg Biscuit Cups are:

1 dozen eggs
1 pound bacon
2 rolls Pillsbury Grands Biscuits (16)
1 cup shredded monterey jack cheese

Here is how you make Bacon and Egg Biscuit Cups:

Cut each biscuit in half and press into muffin pan. Divide bacon into each cup. Top with a little less than 1/4 cup egg mixture and top with cheese.Serving Size: Makes 32 muffinsNumber of Servings: 32Recipe submitted by SparkPeople user SARAHGRAVERT.

The nutritional information for Bacon and Egg Biscuit Cups is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 149.5

• Total Fat: 8.7 g
• Cholesterol: 75.6 mg
• Sodium: 386.6 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 0.0 g
• Protein: 6.2 g