bacon and egg stuffed biscuits


My usual weekend morning ritual is taking all the leftover veggies and meats from the week and making them into a scramble before putting them into a tortilla.  Breakfast burritos – easy! I love it. It really helps reduce food waste and each week it takes on a slightly different taste.  But my kids do get tired of it (oh, poor them) and when we have visitors staying with us, it gives me an excuse to make something different. My cousin is visiting us this week and it was the perfect reason to bust out these bacon and egg stuffed biscuits!  Thing is, I usually make 8 biscuits because that’s what is in the can. This week, I thought it might be a little short so we opened a can of crescent rolls to supplement and the consensus was that we loved the crescent roll biscuits even better!!  I’m converting to the crescent rolls from here on out.  It’s lighter and the proportion of bread to eggy filling is just right!

Bacon and Egg Stuffed Biscuits

Makes 8 stuffed biscuits


  •  Nonstick cooking spray
  • 1 can refrigerated flaky layer biscuit dough
  • 4 eggs, beaten
  • 2 Ounces cream cheese, cut into 8 small pieces, at room temperature
  • 8 slices bacon
  • ½ Cup shredded Cheddar cheese


Preheat the oven to 350 degrees F. Spray a 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 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 with the bacon grease, 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 some of the egg mixture into 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.

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