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Oct 06
63

Bacon, Egg & Cheese Biscuit Cups

I have a love/hate relationship with my snooze button. I love pressing it, but I hate having to rush to get ready for work in the miniscule amount of time I end up leaving myself. Unfortunately, my morning snooze-fest also doesn’t afford me the best conditions for making a big healthy breakfast. One of the ways I’m still able to eat a tasty hot breakfast on the go is by making a big batch of something at the beginning of the week that I can just grab and heat up each morning. Baked oatmeal works great for this, but sometimes I want a more savory breakfast. These breakfast cups are perfect because they combine several of my favorite breakfast foods into one. They’re easy to put together and unlike a traditional bacon & egg breakfast, they’re hand-held, so you can eat them on the run!

I used center cut bacon, which is a leaner cut of pork than traditional bacon. If you prefer turkey bacon that’s fine, it will not affect the points+ value.

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Bacon, Egg & Cheese Biscuit Cups

Yield: 10 breakfast cups

Ingredients:

  • 4 slices center cut bacon (I used Oscar Meyer Center Cut)
  • 3 large eggs
  • 3 T skim milk
  • Salt & black pepper, to taste
  • 1 can Refrigerated Biscuit Dough (10 biscuits, 7.5 oz - I used my store brand)
  • 1/3 c reduced fat 2% shredded cheddar

Directions:

  1. Preheat the oven to 400. Lightly mist a muffin tin with cooking spray
  2. Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside.
  3. In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.
  4. Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.

Weight Watchers Points Plus:
4 per cup (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
99 calories, 11 g carbs, 8 g fat, 5 g protein, 1 g fiber (from myfitnesspal.com)

Adapted from Cooking with My Kid

   

63 Responses to “Bacon, Egg & Cheese Biscuit Cups”

  1. #
    1
    Lisa @ The Cooking Bride — October 6, 2011 @ 5:57 pm

    Before baby, I always sat down in the morning and watched the news while eating breakfast. Post-baby, I’m a grab-n-go person. It has to be something I can eat while driving down the road (I know, that’s dangerous). These look like they would be perfect, but I would probably have to hide them from the hubs.

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    emilybites — October 6, 2011 @ 5:59 pm

    Maybe you could put them in a container labeled “brussel sprouts” or something…lol

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    Jenna — October 6, 2011 @ 8:22 pm

    Clever idea of using the smaller biscuits instead of the larger ones. I was wondering how you were getting the points down to only 4 considering a large biscuit is 5 points. I will have to remember that next time.

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    Anonymous — October 17, 2011 @ 4:23 am

    Is the serving 1 biscuit cup for 4 points?

  5. #
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    emilybites — October 17, 2011 @ 1:47 pm

    yes

  6. #
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    Anonymous — October 20, 2011 @ 4:13 pm

    I just calculated it in my tracker and it says its 3 points plus per serving!

  7. #
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    emilybites — October 20, 2011 @ 5:14 pm

    Hm, well my biscuits were 3 P+ per serving by themselves so maybe you found super low P+ biscuits? Do you have it as 10 servings?

  8. #
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    Anonymous — November 9, 2011 @ 7:46 pm

    Could these be frozen and reheated?

  9. #
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    emilybites — November 9, 2011 @ 7:51 pm

    I have never frozen them so I can’t give you a definite answer on that. If you try it, let us know!

    • Anonymous replied: — December 1st, 2012 @ 9:10 am

      I read that you can make a batch and freeze them in a gallon-size freezer bag. Then remove however many you’ll want/need for the next day and thaw them overnight in the fridge. To reheat: 10 minutes in a 350* oven. I know the oven takes longer than a microwave, but reheating in the oven maintains the quality of the eggs better.)Enjoy!

    • Cassandra replied: — June 26th, 2013 @ 5:25 am

      I put mine in a freezer bag and microwaved them for 1 minute. Still perfect!

  10. #
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    Anonymous — November 9, 2011 @ 7:59 pm

    How many days would you say they are ok in the fridge?

  11. #
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    emilybites — November 9, 2011 @ 8:00 pm

    I believe I had mine in the fridge for 4-5 days and they were just fine.

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    Anonymous — November 9, 2011 @ 8:18 pm

    Awesome thanks! I want to make these for my hubby but he is very picky about “how long it has been in there” lol I will let you know if i freeze any!

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    Steph_Hutch06 — December 20, 2011 @ 11:54 pm

    These would have been great for me when I was working and going to school full time, I was always on the go and these would have been perfect for breakfast. I made them tonight, and they were so good! I will definitely be making these again!

  14. #
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    emilybites — December 23, 2011 @ 3:12 pm

    Glad they were good Steph!

  15. #
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    Erica — January 24, 2012 @ 5:29 pm

    mmmm Emily these were delicious!!!! I had to put them away so I didnt eat 2. ;) Thanks So much for all your wonderful recipes!!

    • emilybites replied: — January 24th, 2012 @ 6:18 pm

      Happy you liked them!

  16. #
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    jhg — January 29, 2012 @ 9:16 pm

    Are these supposed to be regular muffin tin size or mini muffin tin size?

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    jhg — January 29, 2012 @ 9:45 pm

    Ok, it MUST be minis…. Bc I just put some in reg. size muffin cups and only had enoguh of everything to fill up the 6 tins.

    • emilybites replied: — January 30th, 2012 @ 3:07 pm

      Actually it’s supposed to be regular sized! If I just say muffin tins it always means regular sized.

    • emilybites replied: — January 30th, 2012 @ 3:08 pm

      It should make 10 cups. There are 10 biscuits per can. Not sure what happened for you!

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    Tonya — February 2, 2012 @ 12:34 pm

    These are amazing and great for on the go. :) Thanks so much!! Also, I made them with sausage and they were good too. :-)

    • emilybites replied: — February 3rd, 2012 @ 1:21 am

      Happy they were a hit!

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    Anonymous — February 15, 2012 @ 5:36 pm

    Did anyone ever try freezing these?

    • emilybites replied: — February 15th, 2012 @ 7:46 pm

      I never have personally, but I have had a few readers post to my Facebook page saying they froze and reheated just fine.

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    Anonymous — March 1, 2012 @ 4:33 pm

    I made these today for breakfast and OMG super easy and yummy ! the bf is gonna love these for tomorrow . Also I didn’t have a rolling pin so i used a spaghetti jar (never opened) and sprinkled some flour real quick on it . Def a keeper and easy grab and go breakfast!

    • emilybites replied: — March 3rd, 2012 @ 7:22 pm

      Way to get creative with the sauce jar/rolling pin – I love it! Happy to hear you loved these and I hope your boyfriend does too. Thanks for posting! :)

  21. #
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    Anonymous — March 3, 2012 @ 10:31 pm

    What brand of biscuit? I was just at 2 grocery stores and i didn’t see anything less than 12 oz – and they were primarily 8 servings. I found 12 0z, and 10 servings – Simply Pillsbury

    • Anonymous replied: — March 4th, 2012 @ 8:59 pm

      Thank you. I’ll make note for next time. Note – so you don’t have an egg-splosion, it is less than 1/4c of the egg mixture per cup. I have a 1/4 cup spoon I used to portion it out and I did less than 1/4 c and needed to use even less – it kinda exploded over the top of one of the muffin pans – I made a double recipe – but it still turned out fine, all were gone by the end of brunch to the oohs and aahs of the guests. FYI – I made my bacon in the oven – on a piece of foil, 400 degrees 15-17 min – came out crispy and flat and no mess in the oven – just toss the foil, grease and all into the trash for ez cleanup and no bacon spatter or smell all over.

    • emilybites replied: — March 6th, 2012 @ 1:47 am

      I didn’t measure how much egg I spooned into each biscuit, I just divided the whole mixture evenly. Mine did not explode over the top at all. Not sure if you used more egg or not but there shouldn’t be an eggsplosion! lol

  22. #
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    Anonymous — March 5, 2012 @ 12:39 pm

    This was awesome just had one for breakfast thank you so much for this recipe!!

    • emilybites replied: — March 6th, 2012 @ 1:47 am

      So happy you loved these! :)

  23. #
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    Anonymous — March 5, 2012 @ 6:11 pm

    I used the pillsbury homestyle reduced fat wheat biscuits and cut those into thirds and my husband and I loved them! We have breakfast for days now :D (24 biscuit muffins). I also took a cheese stick (sorrento or sargento) and but is into thirds then in half thick-wise and used 2 pieces per muffin instead of using the shredded cheese. I am no good at dividing cheese into small portions myself so I needed a little help.

    • emilybites replied: — March 6th, 2012 @ 1:48 am

      Glad you were able to adapt them and that they turned out well. Sounds yummy! :)

  24. #
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    Cassie — March 18, 2012 @ 12:54 pm

    Made these this morning and added green bell pepper and onion with bacon! Didn’t change points and even more yummy! Love your site! Thank you!

    • emilybites replied: — March 18th, 2012 @ 3:35 pm

      So happy you loved them! Thanks for letting me know :)

  25. #
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    Jill — March 30, 2012 @ 10:36 pm

    These are fabulous! My super picky 9 year old daughter even ate one :)

    • emilybites replied: — April 27th, 2012 @ 12:13 am

      I’m glad you both liked them, Jill!

  26. #
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    Anonymous — April 25, 2012 @ 11:33 pm

    Emily,
    Made these today after making the taco cupcakes which we loved! The breakfast biscuits are really good but not filling enough for 4 ww points! Could you please come up with a version with more protein and less bread! Maybe a won-ton egg cupcake?

    • emilybites replied: — April 27th, 2012 @ 12:15 am

      Sorry you don’t think these are worth the points. I tried making crustless quiches in my muffin tin this past weekend but I hated them, so they are not going up on the blog. I have lots of ideas, so I’m sure I’ll come up with another breakfast cup recipe soon. I actually have a few on my to do list. Perhaps you’ll like one of those more.

  27. #
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    Jessica — May 8, 2012 @ 2:12 pm

    I only had some store brand jumbo bisquits on hand and tried it with that. They came out ok in the end but the outside was a bit crispier than I’d like because the egg on top wasn’t cooking quick enough. I’d agree with the last person that it is a lot of bread but still very tasty though. Thanks for a great recipe!

  28. #
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    Anonymous — July 10, 2012 @ 8:52 pm

    Would egg beaters work just as well? I could reduce the calories.
    Thanks!

  29. #
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    Anonymous — July 15, 2012 @ 10:59 am

    I used egg beaters, turkey bacon and fat free cheddar. I bought generic biscuits at my grocery store (Kroger). The biscuits are only 3 points for 2. So, I entered everything into the recipe builder, with my changes, and got them down to 2 points + each! (5 points + for 2) And they’re awesome!

  30. #
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    Anonymous — August 7, 2012 @ 4:00 pm

    Try using bisquick instead of biscuits and put them in the mini muffin pans. You can mix anything with your egg that you would like. It is almost like a mini omlet. With the bisquick you don’t need much at all and as it cooks it rises around the filling to make a mini muffin that is delicous.

  31. #
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    Anonymous — August 12, 2012 @ 1:37 am

    Emily~ love your recipes! They look so easy to make! Can’t wait to try them all!

  32. #
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    Anonymous — September 2, 2012 @ 2:08 pm

    This is one of my favorites of yours because it’s so easy to change up. One thing I changed after making them a couple of times is buy the “flaky” type biscuits and pull them apart and use 1/2 biscuit in each cup – no rolling needed really. I’ve used this idea for pizza ones too. I keep a version of these in our fridge at all times. Thanks again for a winner!

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    colmel — November 2, 2012 @ 1:12 pm

    Oh, my goodness!!!! I am so happy to find your site. I’m a “Myfitnesspal” member! (It’s working for me!) The fact that you not only give us tremendous recipes but that you give the nutrition data has me almost giddy! Thank you!!! I’ll be hanging around!

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    Adriana Velazquez — January 13, 2013 @ 3:36 pm

    I’m new to ww so I’m lookout for recipes but I’m not sure if 4pts were calculated right. A biscuit is 4pt an egg is 2pt so that 6pt already plus the cheese and bacon that’s above 4pts

    • emilybites replied: — January 13th, 2013 @ 4:46 pm

      Hi Adriana. I promise they were calculated correctly. You must be using different biscuits than I did because the ones I used were not 4 points each. Also, the recipe makes 10 biscuit cups and only has 3 eggs, so it doesn’t make sense to count a full egg in each cup. I entered all of my ingredients in both the WW recipe builder and the MFP nutrition calculator and my results are above, but if you use different ingredients or brands than I did you may get different numbers. I used Wegmans biscuits.

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    Jennifer — January 26, 2013 @ 1:55 pm

    Can you use frozen biscuits, I know it will probably change P+ (which I am not counting anyways) but I don’t have a lot of freezer space, so I was thinking making like 4 (vs. 10) to have breakfast for 2 days in a week

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    L — January 28, 2013 @ 3:49 pm

    I made these this morning and had an egg explosion. All the egg went over the muffin tin and the bottom of the oven. I followed the directions exactly. Next time I’ll follow Anonymous’s advice and make sure only a 1/4 cup goes in the muffin tin.

    • emilybites replied: — January 28th, 2013 @ 3:52 pm

      Are your biscuits bigger than mine? Mine turned out perfect with the measurements I listed.

  37. #
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    Pamela Johnson — February 9, 2013 @ 5:11 pm

    These were absolutely wonderful! My husband liked them too….In the freezer they will go!

  38. #
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    CurlyCupcake — May 22, 2013 @ 7:54 pm

    These are delicious! I made them for a quick breakfast and am so happy I did. I was too lazy to cook up bacon so I used 3 Tbsp. Hormel real bacon bits and it surprisingly made them 3 points!

  39. #
    39
    Arina — August 8, 2013 @ 10:59 am

    In my country we don’t have frozen dough. What kind of dough should I be making? If I google biscuit dough I only find sweetened and vanilla kinds, I dont think this would be right?

  40. #
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    Anonymous — October 25, 2013 @ 12:28 am

    Delicious! I substituted egg beaters for the eggs and turkey sausage for the bacon. It reduced the points and was so, so good.

  41. #
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    Sara — January 21, 2014 @ 3:34 am

    Just tried these out and they turned out great! Can’t wait to have these tasty treats every morning for breakfast!

  42. #
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    Doris — February 2, 2014 @ 9:57 pm

    Can’t wait to try these !!!! Personal preference –I would like to try these with turkey sausage crumbles or diced ham rather than bacon—what would be an appropriate measurement of either of those items ?? ?? I cup ??? 2 cups …also, same question re amounts if I wanted to use black beans as the protein instead of meat …thanks so much…

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    Justine — September 1, 2014 @ 3:27 pm

    Hi! Just made these (recipe #4 in the past week lol). I used egg beaters and all the other stuff the same–brought my points down to 2 per cup. Probably would have used regular eggs, but I already had the egg beaters here. If I like the taste, I may switch next time and use half egg beaters and half regular eggs. I actually made a double batch because the first batch smelled so good cooking! My 4:30 wake up for school might get pushed back to 4:45 now! Lol

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