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Easy Egg in a Biscuit Recipe (Quick & Delicious)

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
Cook Time 22 minutes
Total Time 35 minutes
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.