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You are here: Home / Recipes / Breakfasts & Brunches / Bacon & Egg Breakfast Biscuits

Bacon & Egg Breakfast Biscuits

March 8, 2022 *Updated* March 8, 2022 / By: Gloria Duggan | Homemade & Yummy 126 Comments

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Recipe Jump

Bacon & Egg Breakfast Biscuits are fun to make. A welcome addition to your weekend brunch. Store-bought biscuit dough is transformed into a delicious grab and eat breakfast treat.

This easy biscuit recipe is loaded with eggs and bacon. Who can resist?

Breakfast Biscuits recipe with bacon and eggs.

I love easy to make recipes. With the help of Pillsbury, you can have lots of creative fun in the kitchen. This recipe uses biscuit dough as the base.

Have you tried my Festive Holiday Croissants? Crescent rolls make these so easy. We enjoy them all year long.

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Do you look for new and tasty items to serve for breakfast and brunch? We rarely go out for breakfast. I am always trying new fun things to spruce up my favourite meal of the weekend, which happens to be brunch!

RECIPE and INSTRUCTIONS for these loaded breakfast biscuits can be found at the bottom of this post.

One thing I totally LOVE about making scrumptious recipes on the weekend is the fact I usually make a huge batch. Leftovers are great for easy meals during the week.

Freezer-Friendly Egg Muffins are a great example. You can never have too many bacon and egg recipes. Perfect for any meal of the day.

These little gems heat up perfectly from frozen. A savoury muffin tin recipe that resembles a baked omelette.

Loaded Breakfast Biscuits Need:

  • Refrigerated biscuits
  • Bacon
  • Eggs
  • Salt and pepper
  • Garnish (optional)

Basic ingredients that produce tasty results. Be sure to read the Suggestions/Tips section for more ideas.

Recipe ingredients, eggs, bacon bits and store bought dough in a can.

Bacon And Egg Biscuits Are Easy To Make

These are super fun to assemble. You can even get the kids to help.

I like to get all my ingredients ready.

Dough being formed and placed into the silicone muffin pans.
  • Cook the bacon and set it aside.
  • Beat the eggs in a measuring cup.
  • Open the biscuit dough, stretch it out slighlty and place in the muffin tin.
Filling the biscuit cups getting ready to bake.
  • Distribute the cooked bacon into the dough lined cups.
  • Pour in the eggs.
  • Garnish if you like.
  • Bake for about 30 minutes.
  • Remove from oven and let cool slightly.
  • EAT!
Loaded biscuits for breakfast in a serving dish ready to eat.

Suggestions/Recipe Tips

Bacon – I used thick-sliced bacon. Any bacon will work, even turkey bacon. I like to drain it on paper towels to absorb excess grease. You can also replace this with sausage meat or even ham.

Eggs – Large brown eggs were used here. I prefer free-run eggs, but any kind of eggs will work. You could also use egg whites, the kind found in cartons in the grocery store.

Seasoning – Salt and pepper are basic. You can also spice things up with smoked paprika, Italian or Greek seasoning. Sriracha is also a great addition.

Garnish – This is completely optional. Parsley, chives, dill all are great choices. Ketchup and HP Sauce are also delicious options.

Cheese – Feel free to add some cheese to this recipe. Parmesan, feta, cheddar. Whatever you desire.

Silicone Muffin Pan – I used (affiliate) Texas Muffin Tins for making these bacon and egg cups. Food releases easily. **Note** Place your silicone muffin pans on a cookie sheet BEFORE you fill them.

Storage – These will keep for several days, refrigerated in a sealed container. They also freeze well for 2-3 months.

Reheating – Easily done in a microwave. Alternatively, you can wrap them in foil and reheat them in a moderate oven.

Savoury muffin tin bacon and egg biscuits for breakfast.

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Looking for more delicious egg recipes? Give these a try:

  • Smoked Salmon Egg In A Hole – the childhood classic kicked up a notch.
  • Egg Tacos – a fun twist that is brunch perfect.
  • Classic Pickled Eggs – the most popular recipe on my blog.
  • Flavoured Devilled Eggs – always the first appetizer to disappear at a party.
  • Egg Boats – pefect for dinner any night of the week.
  • Eggs Benedict – make this gourmet dish in your own kitchen.

Be sure to check out all of my breakfast and brunch recipes. Remember, breakfast for dinner is a fun option with any of these.

Bacon and Egg Biscuit pin.
Big, tender and flaky, these All in 1 Bacon & Egg Breakfast Biscuits are fun to make and totally delicious to devour. Freezer friendly too. | homemadeandyummy.com

Bacon & Egg Breakfast Biscuits

Bacon and Egg Breakfast Biscuits are made in a muffin tin. These are sure to please. Freezer friendly too.
5 from 45 votes
Pin Recipe Print Rate Save Saved!
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Course: Breakfast, Breakfast/Brunch
Cuisine: Canadian
Keyword: Muffin Tin Meals
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 servings
Calories: 266kcal
Author: Gloria Duggan | Homemade & Yummy

Ingredients

  • Refrigerated biscuit dough discs (1 can/tin Pillsbury Grands)
  • 3 ounces Slices of thick cut bacon (about 2 ½ ounces cooked) (diced, cooked and extra fat removed)
  • 8 Eggs (large size) (beaten)
  • 1 tablespoon Fresh parsley (finely chopped)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
US Customary – Metric

Instructions

  • Preheat oven to 350º F
    Place silicone muffin tray on a baking sheet.
  • Dice and cook bacon. Place cooked bacon on paper towel to drain off excess fat.  Set aside.
  • Finely dice parsley.
  • In a measuring cup beat the eggs, salt & pepper.
  • Remove dough from package. Gently stretch each piece to form a 5 ½ inch disc.
  • Press each disc into the muffin tray. Gently press to bottom and sides.
  • To each biscuit add 1 ½ tablespoons of bacon.
  • Pour in egg mixture.
  • Sprinkle parsley on top.
  • Bake for 32- 35 minutes until golden and eggs are cooked.
  • Let cool a couple of minutes before popping out of tray.

Nutrition Information

Calories: 266kcal | Carbohydrates: 187g | Protein: 36g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 3050mg | Potassium: 68mg | Fiber: 6g | Sugar: 24g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 11mg

Notes

These freeze well…if you are lucky enough to have any leftovers!!
Tried this recipe?Take a picture and tag @homemadeandyummy
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.
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MEET THE AUTHOR

Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

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Comments

  1. Hayley Dhanecha

    March 21, 2022 at 3:58 am

    Gloria, this recipe is a keeper, especially you are short on time yet want to have delicious and easy recipe. We loved making it over the weekend, will make again and again.

    Reply
    • Gloria Duggan | Homemade & Yummy

      March 22, 2022 at 9:18 am

      So glad you and your family enjoyed these breakfast biscuits. They are a keeper here too.

  2. Cathleen

    March 21, 2022 at 2:09 am

    I love making this ahead of time as a quick grab and go recipe for when I’m late for work. Thanks so much for the recipe! It was an instant favourite 🙂

    Reply
    • Gloria Duggan | Homemade & Yummy

      March 22, 2022 at 9:18 am

      So much better than drive-thru, these bacon and egg biscuits are easy and delicious.

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