Bacon Biscuit Cups Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
• Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
• Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
• Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
• Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

Steps:

• 1. Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray
• 2. In a large bowl with an electric mixer on medium speed, beat cream cheese, milk, and egg, until blended. Stir in Swiss cheese and scallion; set aside.
• 3. Separate biscuits into 10 portions. Pat each portion into a 5-inch circle, and press on bottom and up sides of prepared muffin cups, forming a 1/4-inch crust edge. Sprinkle with half of bacon, and spoon cream cheese mixture on top.
• 4. Bake 22 minutes, or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan, and serve warm.
• 5. Note: To reheat any leftovers, wrap biscuit cups in foil, and bake at 350 degrees for 10 minutes, or until warm. But I bet you won't have any extras!!!!

Steps:

• Heat oven to 375°F.
• Spray 10 muffin cups with nonstick cooking spray.
• In medium skillet cook bacon until crispy.
• Drain on paper towels.
• Crumble bacon, set aside.
• Meanwhile, beat onion/chive cream cheese in small bowl until smooth.
• Gradually add milk and horseradish, beating at low speed until smooth.
• Stir in Swiss cheese and onions. Set aside.
• Separate dough into 10 biscuits.
• Press or roll each to form 5-inch round.
• Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
• Place half the bacon in bottom of dough-lined muffin cups.
• Spoon cheese mixture evenly into cups.
• Bake for 21-25 minutes or until filling is set and edges of biscuit cups are golden brown.
• Sprinkle each with remaining bacon; lightly press into filling.
• Remove cups from pan.
• Serve hot or at room temperature.
• Enjoy!

Steps:

• Preheat the oven to 400.
• Whisk together the eggs and milk. Season with salt and pepper to taste and set aside.
• Roll out each biscuit until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
• Divide cheese evenly amoung the biscuit cups.
• Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess!
• Sprinkle with the bacon pieces.
• Bake for 10-12 min, or until the bisuits are golden and the eggs are set.
• Use a butter knife to loosen from the pan and serve warm.

Steps:

• Beat cream cheese, milk and egg at medium speed with an electric mixer until blended.
• Stir in cheese and green onion.
• Set aside.
• Separate biscuits into 10 portions.
• Pat each portion into a 5 inch circle, and press on bottoms and up sides of greased muffin cups, forming a 1/4 inch edge.
• Sprinkle evenly with half of bacon, and spoon cream cheese mixture evenly on top.
• Bake at 375 degrees at 22 minutes or until set.
• Sprinkle with remaining bacon,lightly pressing into filling.
• Remove immediately from pan, serve warm.
• Garnish if desired with sliced onions.