This is a simple and delicious way to start your morning with a quick and easy breakfast of bacon, eggs, and a biscuit that’s cooked entirely in a muffin tin.  The result is delicious, and it’s a unique way to present breakfast to your family.  It’s practically a one dish meal, too. That makes breakfast clean up very simple.  Who doesn’t love a quick and easy grab and go breakfast? The process is very simple to make these.  I sprayed my cupcake pan with non stick spray, then I placed one strip of bacon which had been cut in half across the bottom of the cupcake or muffin pan.  I used partially cooked bacon strips, but this can also be done with microwave ready bacon.  The bacon was topped with one biscuit which I pressed and pulled with my fingers to create a cup shape.  You want the biscuits to come up the sides and the bottom to be fairly thin because you need a dough shaped cup to serve as the receptacle for your egg.  Once you have the biscuits in place, place one egg in each muffin cup, breaking it carefully on top of the biscuit inside of the muffin tin.  Try to ensure that all of the egg is inside the biscuit, but don’t worry if some of it runs over the edge.  Top each egg with one tablespoon of shredded cheese, and place the entire thing into a preheated oven and bake.   Be sure to fill the two empty cups on your muffin pan half way with water to ensure even heating of your pan.  I was amazed at how much these rose during the baking process.  They really grew pretty big, but fortunately nothing spilled.  (You might want to put something on the shelf below them to catch any spills just in case.  ( I don’t know about you, but I really hate scrubbing burned on food off of any part of my oven.)When the Bacon and Egg Breakfast Bake is finished, you will need to allow the pan to sit for a few minutes before sliding a table knife around the edges to release them from the pan.  Each finished muffin shaped breakfast bake is the perfect amount, but we may or may not have eaten more than one.    It wasn’t our fault.  They tasted so good that we couldn’t help ourselves. These can be cooked according to how you like your eggs.  These were cooked longer so that the center of the egg was firm, but a shorter cooking time, can provide you with a soft yolk.  If you prefer, you can scramble the eggs before adding them to the biscuit well inside of the pan.  Please give this recipe a try and let us know what you think.

Thanks for Visiting Patty Cake’s Pantry.