Bacon And Egg Savory Cupcakes

These three-ingredient breakfast cupcakes—made with Pillsbury Grands buttermilk biscuits, bacon and eggs—were our biggest Pinterest hit of the year, raking in nearly 3,800 pins, shares and likes.

Ingredients:

16     slices bacon

1       can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

8       eggs

Salt and pepper, if desired 

Directions:

• 1 Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
• 2 Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
• 3 Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

Expert Tips:

Dress these biscuit cups up with a sprinkle of shredded English Cheddar cheese.
Place a large piece of foil on oven rack below cupcake pans while baking to catch any drips.

Source: BettyCrocker.com