Ingredients for Bacon Egg And Cheese Biscuit Bowls
- 1 (16.3 ounce) can ready to bake refrigerated buttermilk flaky biscuits
- 8 slices bacon
- 6 large eggs
- 12 slices American cheese (12 ounces)
- ¼ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
- pinch black pepper
- cooking spray
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How to Make Bacon Egg And Cheese Biscuit Bowls
- Preheat oven to 375°F (190°C).
- Spray a 12-cup muffin tin with cooking spray.
- Roll out biscuit dough to 1/4-inch thickness. Use a 3-inch cookie cutter or knife to cut out 12 circles.
- Invert the muffin tin. Gently press each biscuit circle into a muffin cup, forming a bowl shape.
- Bake for 12-15 minutes, or until golden brown.
- Remove from oven and let cool for 5 minutes in the tin.
- Carefully remove the biscuit bowls from the muffin tin and place them upside down on a baking sheet.
- While the bowls are baking, cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon and drain on paper towels.
- Discard all but 1 tablespoon of bacon grease from the pan.
- Whisk 6 large eggs in a bowl. Season with 1/4 teaspoon parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion salt, and a pinch of black pepper.
- Pour eggs into the skillet with the bacon grease and cook, stirring occasionally, until set, about 5-7 minutes.
- Divide the cooked eggs evenly among the biscuit bowls.
- Crumble the cooked bacon over the eggs.
- Top each bowl with 1 slice of American cheese (about 1 ounce).
- Bake for 2-3 minutes, or until the cheese is melted and bubbly.
- Carefully remove from oven and let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
17g
Carbs
0g
