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    Home » Recipes » Breakfasts & Brunches

    Bacon & Egg Breakfast Biscuits

    Published: Mar 8, 2022 by Gloria Duggan | Homemade & Yummy 128 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
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    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.

    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!

    One of the newest favs on our list are easy to make pancake muffins. Who knew you could make muffins with pancake mix? Brilliant!

    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.

    CLICK THE SUBSCRIBE BUTTON located in the TOP MENU. You will get recipes delivered to your inbox ONCE A WEEK.

    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.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 121 votes
    Pin Recipe Print Rate Save To Your Recipe Box Saved!
    Course: Breakfast, Breakfast/Brunch
    Cuisine: Canadian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 10 servings
    Calories: 266kcal
    Author: Gloria Duggan | Homemade & Yummy
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    Ingredients

    • Refrigerated biscuit dough discs (2 cans/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.

    More Breakfasts & Brunches

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      Pancake Mix Muffins
    • Simple toasted bagel recipe.
      Simple Toasted Bagel
    • Oatmeal breakfast casserole with almonds.
      Oatmeal Breakfast Casserole
    • Coffee yogurt with fresh berries and granola.
      Mocha Coffee Yogurt

    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…

    Reader Interactions

    Comments

    1. traditionallymodernfood

      April 20, 2017 at 12:09 pm

      i have tried omelette muffins but this biscuit version is nice. next time i should try this. make ahead breakfast like this are perfect for busy morning

      Reply
      • Homemade & Yummy

        April 21, 2017 at 9:45 am

        Yes they are great to make ahead…put in the freezer…grab and go!!

    2. Sarah @ TheFitCookie

      April 19, 2017 at 5:39 pm

      That’s such a fun way to get breakfast in! Perfect for taking on-the-go if you have busy mornings, you can batch-cook these on the weekend!

      Reply
      • Homemade & Yummy

        April 20, 2017 at 10:53 am

        Totally agree….and they freeze well too.

    3. Sarah

      April 19, 2017 at 5:32 pm

      I usually do egg cups without the biscuit part, what a great new way to make them! Love it!

      Reply
      • Homemade & Yummy

        April 20, 2017 at 10:54 am

        The biscuit makes it sooooo good!!!

    4. Nicole @NourishingWild

      April 19, 2017 at 5:11 pm

      I love this idea – I don’t always have time to cook breakfast so this is perfect!

      Reply
      • Homemade & Yummy

        April 20, 2017 at 10:54 am

        You can make a batch and have them throughout the week…or put them in the freezer for later too.

    5. Veena Azmanov

      April 19, 2017 at 4:43 pm

      This is a great idea for an easy breakfast Gloria.. love it. Would be great for our weekend now in summer. Can’t wait to try.

      Reply
      • Homemade & Yummy

        April 20, 2017 at 10:54 am

        We devoured these in no time.

    6. aish das-padihari

      April 19, 2017 at 2:17 pm

      This is such a do-ahead recipe. Simply love the idea. I should try these for my kids and also for myself.

      Reply
      • Homemade & Yummy

        April 20, 2017 at 10:56 am

        We LOVE these…and the freezing option is awesome…if you are lucky enough to have leftovers.

    7. peter @Feed Your Soul Too

      April 19, 2017 at 2:02 pm

      I have baked eggs in a baking pan before but truly think you have elevated that concept. Great idea – I will need to try this one.

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:12 pm

        These are fun to make and delicious to devour!!

    8. Platter Talk

      April 19, 2017 at 1:05 pm

      EGGxactly the type of breakfast that I love!

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:12 pm

        HAHAH…us too!!

    9. Raksha Kamat

      April 19, 2017 at 11:56 am

      Such an innovative recipe. I would love to replace bacon with chicken. Looks yummy too.

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:12 pm

        Hope you give them a try.

    10. Arlene Mobley

      April 19, 2017 at 11:43 am

      I love low carb freezer friendly breakfast recipes like this. Can’t wait to try it!

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:13 pm

        Hope you give them a try…enjoy!!

    11. Julie | Bunsen Burner Bakery

      April 19, 2017 at 11:37 am

      We make a lot of egg muffins in our house .- I find they’re the perfect freezer friendly toddler breakfast. I’ve never ever thought to add a biscuit crust to them, though! I know my little guy will LOVE it as an extra special treat!

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:13 pm

        SOOOO delicious…you will have a hard time not eating more than one!!

    12. Lisa | Garlic & Zest

      April 19, 2017 at 11:31 am

      This sounds like an amazing mashup of flavors and textures! I love that the muffin – still stays bready! Not like a strata or casserole, but a bonafide muffin!

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:14 pm

        YES…love the bready part!!

    13. Felesha Bell

      April 19, 2017 at 9:42 am

      Wow!!! These look great Chef G for that grab and go morning!! Can’t wait to try them!!

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:14 pm

        Yes they are a great grab and go option for sure.

    14. Will

      April 19, 2017 at 9:12 am

      Beautiful video and pictures. My mouth is watering.

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:14 pm

        Thanks…so glad you think so.

    15. Melissa

      April 19, 2017 at 8:28 am

      Sounds delicious! Love that you can freeze them!

      Reply
      • Homemade & Yummy

        April 19, 2017 at 2:15 pm

        Perfect for freezing…if you are lucky to have any left over.

    Newer Comments »
    5 from 121 votes (83 ratings without comment)

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