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Bacon, Cheese & Egg Biscuit Cups

February 17, 2009 By Kate 60 Comments

I’ve had the idea for these cups floating around in my head for a long time. I’ve always loved appetizer-type dishes made with canned crescent rolls or biscuits. However, I wanted to be able to make similar dishes with a made-from-scratch dough. So I finally tackled that project this weekend and I am so happy with the way they turned out.

This recipe makes 2 dozen, so there are plenty to stick in the freezer to enjoy later. We reheated a frozen batch for lunch today and they turned out wonderfully! These are definitely versatile enough for breakfast or lunch.

Bacon, Cheese & Egg Biscuit Cups
For Biscuit Dough:

  • 2 1/2 c. flour
  • 2 1/2 t. baking powder
  • 1/2 t. salt
  • 1 T. sugar
  • 1/2 c. butter, cut into small pieces
  • 1/2 c. milk
  • 1 egg, slightly beaten

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

For Filling:

  • 6 eggs
  • 3 oz. cream cheese
  • 1/2 c. milk
  • 1 lb. bacon, cooked and crumbled
  • 1 1/2 c. shredded cheddar cheese
  • To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you’d like to add

1. Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.

To assemble:

1. Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
2. Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.
Stop by The Happy Housewife for more Hot Breakfast Challenge.

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Chocolate Chip Breakfast Biscuits

January 28, 2009 By Kate 30 Comments

We like a lot of variety in our breakfast routine. It’s so easy to just stick with the oatmeal or pancake stand-bys, but I try to rotate things as much as possible. At the very least, I make sure we do not eat the same thing two days in a row.

This morning, I needed a breakfast that would come together quickly but still be a treat for my husband’s birthday. Then I remembered – chocolate chip breakfast biscuits! I’ve made these quite a few times in the past and they are always a HUGE hit. For whatever reason though, they’ve been forgotten about until today. They are so good that I doubt I’ll be making that mistake again!
Chocolate Chip Breakfast Biscuits

  • 3 c. flour
  • 1/3 c. sugar
  • 1 1/2 T. baking powder
  • 3/4 t. salt
  • 1/2 c. butter
  • 1-2 c. chocolate chips
  • 1/2-1 c. milk

1. In a large bowl, mix together flour, sugar, baking powder and salt. Cut butter into the flour mixture until crumbly. Stir in chocolate chips.

2. Add the milk, a little at a time, just until dough comes together. If you accidentally add too much milk and the dough becomes sticky, just add a little more flour.

3. Roll out dough and cut, or just drop 1/4 c. portions onto a baking sheet. (That’s what I did.) Bake at 425 degrees for 10-15 minutes, until fully cooked and lightly browned on top.

Don’t forgot to visit Shannon’s blog for more Works For Me Wednesday.

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