Bacon, Egg, & Cheese Biscuit Muffin

I did it! My adventures in creativity.

I did it! From cooking to crafts, I will share some of my adventures and experiments, both successful and not-so-successful. Hopefully along the way you can find inspiration for some projects of your own!   -Amy


I did it!

As a special treat for the family I decided to make bacon egg and cheese biscuit muffins that I found on Pinterest (where else . . .). This recipe originally came from the blog Cooking with my Kid (you can find it at http://www.cookingwithmykid.com/recipes/bacon-egg-cheese-biscuit-muffins-veggie-option/). Here’s the recipe:

Bacon, Egg & Cheese Biscuit Muffins

Prep Time:5 mins Cooking Time: 20 to 25 mins

Ingredients:
1 package biscuit dough (10 biscuits)
3 eggs
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon (we used turkey bacon and veggie bacon)
salt and pepper

Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. (Note: if using veggie bacon do not cook it ahead – simply defrosted it and chopped it up.) Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside. Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.

Here’s how they looked:

bacon, egg, & cheese biscuit muffin

These bad boys were seriously delicious, but I did learn a few things that I will pass on to you:

1)      I’d suggest using jumbo muffin tins. I had difficulty getting all of the egg mixture into the cups without overflow.

2)      Also suggested: Use a drip pan. (You know, a cookie sheet under the muffin tin to catch any drips.) I had serious problems with overflow. So bad that there are currently several little egg mounds still cooking on the bottom of my oven whenever I use it. I know, gross. I really need to clean it but it’s too darn hot. And I’m too lazy. Even though it has a self cleaning feature. Don’t judge!

I did it! I cooked a super yummy breakfast that the whole family loved! Even the 5-year-old was nuts about them, which says something. Try it yourself and let me know how it worked for you!

 

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