My kids can be so insanely picky when it comes to "new" breakfast foods. My boys in particular, pretty much always balk at every new breakfast casserole that I try. When we have a big breakfast, they want the old stand-by's: french toast, pancakes, waffles, and bacon and eggs. When I made these bacon & egg cupcakes a few weeks ago, I was pleasantly surprised to find that everyone really enjoyed them! This is a great, easy way to serve breakfast to a crowd without spending all morning over the stove. I will be making them again! So simple, yet so delicious!
I apologize for my bad picture!
Savory Bacon & Egg Cupcakes
Makes 8 servings
16 slices bacon
1 can (16.3 oz) Homestyle refrigerated buttermilk biscuits
8 eggs
Salt and pepper, if desired
Shredded Cheddar Cheese, optional {I skipped it but I might give it a try next time}
Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. 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, and crack an egg over each. Top with a light sprinkling of cheese, if desired. Season with salt and pepper.
Bake 25 to 30 minutes or until egg whites are set. You might want to place a baking sheet on the rack under the muffin tin to catch any drips from the bacon.
Run a small knife around cups to loosen. Serve immediately.
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