Easy Egg in a Biscuit Recipe (Quick & Delicious)

This easy Egg in a Biscuit recipe makes eight golden biscuit cups filled with bacon, cheddar cheese, and baked eggs. Using refrigerated biscuit dough, pre-cooked bacon, and a muffin pan, you can prepare this quick breakfast in 10–15 minutes and bake it in approximately 18–22 minutes.

Every bite combines a buttery, flaky biscuit shell with savory bacon, melted cheddar, and an egg cooked to your preferred doneness. These biscuit egg cups are hearty enough for breakfast, simple enough for a busy morning, and attractive enough for a relaxed weekend brunch.

Why You’ll Love This Recipe

These easy Egg in a Biscuit cups bring together the best parts of a classic breakfast in one tidy serving. The biscuit dough bakes into a tender, golden shell, while the bacon and cheddar add salty, savory flavor around the egg.

The recipe is also wonderfully practical. There is no need to make biscuit dough from scratch, and the filling goes directly into the biscuit shells before baking, so the preparation stays focused and uncomplicated.

Each cup contains one egg, which makes portioning simple for family breakfasts or brunch guests. Serve them with fresh fruit, a green salad, or roasted potatoes for a complete meal.

If you are planning a larger breakfast spread, a savory dip can make a fun side for extra biscuits or toast. Our easy fiesta dip brings a bright, cheesy contrast to this bacon-and-egg recipe.

Ingredients You’ll Need

The ingredient list is short, but each item has an important job in these biscuit cups. Refrigerated biscuit dough creates the edible shell, while the bacon, egg, and cheddar provide the rich breakfast filling.

• Refrigerated biscuit dough: Use one 16.3-ounce (460 g) tube, usually containing 8 biscuits.
• Large eggs: You will need 8 eggs, with one egg for each biscuit cup.
• Cheddar cheese: One cup, or about 4 ounces (115 g), adds a creamy, gently sharp finish.
• Bacon: Cook 8 slices before assembling, then crumble them into small pieces.
• Seasonings: Use 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Optional garnish: Chopped chives or green onions add fresh color and a light onion flavor.
• For the pan: Cooking spray or softened butter helps the biscuit cups release cleanly.

Cook the bacon before beginning the biscuit assembly. This keeps the process moving and prevents the cups from receiving excess raw bacon fat while they bake.

How to Make It Step-by-Step

Step 1: Heat the oven to 375°F (190°C), then grease an 8-cup muffin pan with cooking spray or softened butter. Coat the bottom and sides of each cup, paying special attention to the upper edges where the biscuit dough will sit.

Step 2: Separate the biscuit dough and place one biscuit on a clean work surface. Flatten it slightly with your fingers, keeping enough thickness for a sturdy shell, then press it into one muffin cup and gently work the dough up the sides.

Step 3: Repeat with the remaining biscuits, taking a moment to make the dough thickness as even as possible. If the dough is cold and difficult to stretch, let it come closer to room temperature before shaping.

Step 4: Divide the cooked, crumbled bacon evenly among the 8 biscuit shells. Keeping the bacon mostly in the bottom of each cup gives every bite a savory center without crowding the egg.

Step 5: Crack one large egg into each biscuit cup. Smaller muffin cups may not comfortably hold an entire egg white, so remove a little egg white before adding the egg if it appears likely to overflow.

Step 6: Sprinkle the eggs with the kosher salt and black pepper, distributing the seasonings as evenly as possible. Add the shredded cheddar over the cups, allowing some cheese to rest on the egg and some to touch the biscuit edges.

Step 7: Place the muffin pan in the oven and bake for approximately 18–22 minutes. Look for golden-brown biscuit edges and set egg whites, then judge the yolks according to your preference.

Step 8: Remove the pan from the oven and let the biscuit cups rest for 2–3 minutes. Run a thin utensil around the edges if needed, then lift the cups out carefully and finish with chives or green onions.

Pro Tips for Golden Biscuit Cups

Room-temperature biscuit dough is easier to flatten and shape than dough straight from the refrigerator. Evenly flattened dough is especially important because thick areas may remain undercooked while thinner edges become brown.

Watch the eggs as the baking time approaches. For softer yolks, begin checking around 16–18 minutes, while firmer yolks may require about 22–25 minutes; the recipe’s standard baking range is approximately 18–22 minutes.

Your muffin pan can affect the result. A dark metal pan may brown the biscuit edges faster than a light-colored pan, so start checking early if you know your pan runs hot.

Do not overfill the cups with egg white. If the biscuit shells are shallow or the muffin cups are smaller, removing a small amount of white helps keep the egg inside the dough rather than spilling over the sides.

For more breakfast flavor, let the cheddar melt naturally over the egg instead of pressing it down. The cheese creates a golden, bubbling top while the biscuit edges remain crisp.

Serving Ideas and Pairings

Serve these biscuit cups warm, while the cheese is soft and the biscuit edges are freshly baked. A sprinkle of chives or green onions adds a clean, fresh note that balances the smoky bacon.

For a simple plate, add sliced fruit and coffee or tea. If you prefer a heartier breakfast, pair the cups with roasted potatoes, sautéed greens, or a crisp side salad.

These are also useful for a casual brunch buffet because each guest can pick up an individual cup. Arrange them on a platter with extra green onions and a small bowl of hot sauce for guests who enjoy more heat.

Although the recipe is designed as a breakfast bread, the biscuit shells can inspire other savory combinations. For dinner ideas using bold flavors, you might also enjoy this quick beef noodle stir-fry or a warming bowl of vegetarian ramen with savory broth.

Storage, Reheating, and Make-Ahead Notes

These biscuit egg cups are at their best shortly after baking, when the biscuit edges are crisp and the centers are tender. If you have leftovers, allow them to cool before storing them in a covered container in the refrigerator.

Reheat gently until warmed through, checking the center before serving. Because egg yolks continue to firm as they are reheated, leftovers may not have exactly the same yolk texture as freshly baked cups.

For an efficient morning, cook and crumble the bacon ahead of time and measure the cheese before you begin. The biscuit dough should be shaped close to baking time so it stays easy to handle and retains its best texture.

If you are serving several savory dishes, keep the flavors balanced. A spicy chicken preparation such as this all-purpose Buffalo chicken marinade or this classic Buffalo marinade idea can be saved for another meal, while these mild biscuit cups remain the centerpiece of breakfast.

Easy Egg in a Biscuit Recipe

Flaky refrigerated biscuit dough forms golden cups filled with bacon, cheddar cheese, and one baked egg per cup. This quick breakfast recipe yields eight satisfying biscuit cups.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

Biscuit Egg Cups

• 1 16.3-ounce tube (460 g), usually 8 biscuits Refrigerated biscuit dough
• 8 eggs Large eggs
• 1 cup, about 4 ounces (115 g) Shredded cheddar cheese
• 8 slices Cooked and crumbled bacon
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon Black pepper

Optional Garnish

• 2 tablespoons Chopped chives or green onions

For the Pan

• As needed Cooking spray or softened butter

Method

 

Step-by-Step

1. Heat the oven to 375°F (190°C) and grease an 8-cup muffin pan with cooking spray or softened butter.
2. Separate the refrigerated biscuit dough into 8 biscuits. Flatten each biscuit slightly, then press it into a muffin cup, working the dough up the sides to form an even shell.
3. Divide the cooked and crumbled bacon among the biscuit cups. Crack one large egg into each cup; if a cup looks too small, remove a little egg white first to help prevent overflow.
4. Sprinkle the eggs with kosher salt and black pepper, then divide the shredded cheddar over the tops.
5. Bake for approximately 18–22 minutes, until the biscuit edges are golden brown, the egg whites are set, and the yolks reach your preferred doneness.
6. Let the biscuit cups rest in the pan for 2–3 minutes. Carefully remove them, garnish with chopped chives or green onions if desired, and serve warm.

Notes

Use room-temperature biscuit dough and flatten it evenly so the edges do not brown before the center cooks. For softer yolks, begin checking around 16–18 minutes; for firmer yolks, bake closer to 22–25 minutes. A dark metal muffin pan may cook the biscuit edges faster than a light-colored pan.

Final Thoughts

This Easy Egg in a Biscuit recipe is proof that a memorable breakfast does not need a long ingredient list or complicated preparation. With one tube of biscuit dough, eight eggs, bacon, cheddar, and a few minutes of assembly, you can create eight warm, satisfying cups.

Remember to shape the dough evenly, cook the bacon before assembling, and begin checking the eggs according to your preferred yolk texture. Once the biscuit edges are golden, the whites are set, and the cups have rested for 2–3 minutes, they are ready to enjoy.

Make these for a weekday breakfast, weekend brunch, or anytime you want a savory bread recipe with built-in portions. The combination of flaky biscuit, smoky bacon, melted cheddar, and baked egg is quick, comforting, and delicious.