8 Pillsbury Buttermilk Biscuits
10 pieces of bacon, cooked crispy*
3 Tablespoons milk
Pinches of kosher salt and fresh cracked black pepper
1 Cup shredded cheddar cheese
1. Preheat oven to 350 degrees F. Spray 10 muffin cups with cooking spray.
2. Cut each of the 8 biscuits into 8 pieces each, spreading them among 10 muffin cups. Lightly sprinkle the biscuit pieces with salt and pepper.
2. Crumble one slice of bacon over each biscuit-filled muffin cup.
3. Place eggs, milk, salt and pepper into a mixing bowl. Whisk until well combined. Pour evenly over each cup. With a fork make sure eggs get to the bottom and around each piece of biscuit. Top each with sprinkles of cheddar cheese and bake for 25-30 minutes or until a toothpick comes out clean from center of biscuits and cheese is golden brown. Let cool for 5 minutes before removing from muffin cup. Eat after a few minutes of cooling, or cool completely, store in airtight container and reheat in a toaster oven.
*Foolproof Crispy Bacon: Preheat oven to 350. Line a heavy-duty baking sheet with foil, first lengthwise, and then crosswise, layering up really well for easy clean-up later. Lay pieces of bacon flat, covering the sheet without overlapping the pieces. Bake for 20 minutes, check for doneness, and if necessary, bake for another 5 minutes. The result is crispy, FLAT bacon without standing over a splattering pan. With the foil, clean-up is easy-breezy! I’ll never cook bacon another way.
Other suggested flavor combos:
-Eggs w-a little hot sauce mixed in, shredded Mexican cheese, diced tomatoes (seeded to limit the water content), sauteed diced onions
-Eggs, crumbled sausage, cheddar cheese, sauteed diced peppers and sauteed diced onions
-Eggs, cheese, sauteed diced mushrooms/onions/peppers, diced tomatoes – veggie-friendly
-Eggs, swiss cheese, ham
-Eggs, cheddar cheese, finely-chopped sauteed (or defrosted frozen) spinach
-Melted butter, cinnamon, sugar (no eggs!)