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?
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.
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
- Salt and pepper
- Garnish (optional)
Basic ingredients that produce tasty results. Be sure to read the Suggestions/Tips section for more ideas.
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.
- 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.
- 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.
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.
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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 & Egg Breakfast Biscuits
- 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
- Preheat oven to 350º FPlace 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.