All in 1 Bacon & Egg Breakfast Biscuits
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Big, tender and flaky, these All in 1 Bacon & Egg Breakfast Biscuits are fun to make and totally delicious to devour. Freezer friendly too.
Add to CollectionGo to Collections
- 10 Refrigerated biscuit dough discs (large size)
- 6 Slices of thick cut bacon (about 2 1/2 ounces cooked) (diced, cooked and extra fat removed)
- 8 Eggs (large size) (beaten)
- 1 tbsp Fresh parsley (finely chopped)
- 1/2 tsp salt
- 1/4 tsp pepper
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.
In a measuring cup beat the eggs, salt & pepper.
Remove dough from package. Gently stretch each piece to form a 5 1/2 inch disc.
Press each disc into the muffin tray. Gently press to bottom and sides.
To each biscuit add 1 1/2 tbsp of bacon.
Bake for 32- 35 minutes until golden and eggs are cooked.
Let cool a couple of minutes before popping out of tray.
These freeze well...if you are lucky enough to have any leftovers!!
Let me know by leaving a comment and rating the recipe below! ALSO take a picture and tag @homemadeandyummy and #homemadeandyummy on Facebook. YOU could be featured in my WEEKLY NEWSLETTER!
Calories: 419kcal | Carbohydrates: 13g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 145mg | Sodium: 563mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 1.6mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.