6Slices of thick cut bacon (about 2 1/2 ounces cooked)(diced, cooked and extra fat removed)
8Eggs (large size)(beaten)
1tbspFresh parsley(finely chopped)
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 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.
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.
These freeze well...if you are lucky enough to have any leftovers!!
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