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Bacon & Egg Breakfast Biscuits
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:
266
kcal
Author:
Gloria Duggan | Homemade & Yummy
Bacon and Egg Breakfast Biscuits
are made in a muffin tin. These are sure to please. Freezer friendly too.
Print Recipe
US Customary
-
Metric
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
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.
Video
Notes
These freeze well...if you are lucky enough to have any leftovers!!
Tried this recipe?
Snap a photo and tag me on Instagram @homemadeandyummy
Nutrition
Calories:
266
kcal
|
Carbohydrates:
187
g
|
Protein:
36
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
137
mg
|
Sodium:
3050
mg
|
Potassium:
68
mg
|
Fiber:
6
g
|
Sugar:
24
g
|
Vitamin A:
227
IU
|
Vitamin C:
1
mg
|
Calcium:
21
mg
|
Iron:
11
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.