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.
Recipe by Patty Cake's Pantry at