Bacon ‘n Egg Stuffed Biscuits
- Nonstick cooking spray
- 1 16.3-ounce can refrigerated flaky layer biscuit dough
- 3 eggs, beaten
- 3 Ounces cream cheese, cut into 8 small pieces, at room temperature
- 8 slices bacon, such as Farmland Honey and Maple Flavored Bacon
- ½ Cup shredded Cheddar cheese
Preheat the oven to 350 degrees F. Spray 8 muffin cups in a 12-cup muffin pan with nonstick cooking spray.
Cut the bacon into ½-inch pieces. Cook the bacon in a large skillet over medium heat until crisp, and then carefully drain all but 1 tablespoon of the grease from the skillet.
Meanwhile, peel 4 biscuits in half along the layers. Place each piece in a greased muffin cup, pressing onto the bottom and up the sides of each cup.
Add the eggs to the skillet, cook and stir over medium heat until the eggs are set. Add the cream cheese and gently stir until melted. Remove from the heat, and then stir in the bacon and Cheddar.
Spoon a heaping 2 tablespoons of the egg mixture onto each biscuit in the muffin pan. Peel the remaining 4 biscuits in half along the layers. Place each piece over the top of the egg mixture, pushing the edges down into the muffin cups.
Bake until golden brown, 15 to 20 minutes. Cool for 5 minutes before serving.