This delicious combination of bacon, eggs, cheese, and a biscuit is baked in a miffin tin.

Bacon and Egg Breakfast Bake

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? Bacon, eggs, and a biscuit cooked in a miffin tin make a simple and delicious 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.  bacon-and-egg-breakfast-bakeThe 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.  bacon-and-egg-breakfast-bakeOnce 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.  bacon-and-egg-breakfast-bakeTop 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.  bacon-and-egg-breakfast-bakeI 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.)Bacon and egg Breakfast bake rising in the 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.  These bacon and egg breakfast muffins are a delicious and unique way to serve breakfast to your family.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. Bacon, eggs, and a biscuit cooked in a miffin tin make a simple and delicious breakfast.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.  This delicious combination of bacon, eggs, cheese, and a biscuit is baked in a miffin tin.Please give this recipe a try and let us know what you think.

Thanks for Visiting Patty Cake’s Pantry.

Bacon and Egg Breakfast Bake
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
Bacon and eggs with a biscuit served in the shape of a muffin is the perfect way to start your day. Chef's note: These can be prepared so that the eggs are to your liking. 15 minutes baking time gives you a soft yolk, while 20 minutes gives you a hard yolk. If you prefer your eggs scrambled, Mix all of the eggs up in one bowl and measure ¼ cup into each muffin cup, pouring it carefully into the well in the biscuit. Top with cheese and bake as usual.
  • 7.5 ounce tube of 10 refrigerated biscuits
  • 10 strips of partially cooked bacon
  • 10 eggs
  • salt and pepper, to taste
  • ¾ cup shredded Colby jack cheese (or your favorite)
  1. Preheat oven to 350 degrees
  2. Spray a 12 cup cupcake pan with non stick spray.
  3. Cut each bacon strip in half and place the halves in the bottom of the cupcake pan in an X shape with the bacon pieces coming up the wall on each side.
  4. Place on refrigerator biscuit in each up on top of the bacon.
  5. Stretch and press biscuits until they are shaped like a cup with biscuit dough coming up the sides of the pan.
  6. Carefully break one egg into each biscuit "cup".
  7. Season eggs with salt and pepper to your liking.
  8. Sprinkle the top with a pinch of shredded cheese.
  9. Fill the EMPTY cups ½ way with water to ensure even heating and to protect your pan.
  10. Place pan into preheated oven and bake at 350 degrees for 15 minutes for soft yolks or 20 minutes for hard yolks.
  11. Remove from oven and allow to cool for 5 minutes in the pan placed on a cooling rack.
  12. Use a table knife to go around the edge of each muffin cup to release them.
  13. Serve.

Nutrition Facts
Amount Per Serving
Calories 262
% Daily Value
Total Fat 16.1g
Saturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 192mg
Sodium 859mg
Total Carbohydrates 12.6g
Dietary Fiber 0.0g
Sugars 2.0g
Protein 16.0g
Vitamin A 6%
Vitamin C 0%
Calcium 9%
Iron 10%

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