Savory Bacon and Egg Cups
A Betty Crocker Recipe
Makes 8 Bacon and Egg Cups
What you need:
16 slices bacon
1 can refrigerated buttermilk biscuits
Salt and pepper
What to do:
Pre-heat oven to 350°F.
In large skillet, cook bacon over medium to high heat. Cook the bacon until it looks done, but not crispy. The bacon will crisp in the oven later.
Once the bacon is cooked, transfer it to a paper towel lined plate.
Spray 8 jumbo muffin cups with cooking spray. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups.
Place 2 bacon slices in each biscuit cup.
Crack an egg over each muffin cup.
Season with salt and pepper.
Bake 25 to 30 minutes or until egg whites are set.
Run a small knife around cups to loosen and lift out with a spoon.