Bacon and Egg Biscuit Cups with Cheese

Heat your oven to the desired temperature of three hundred fifty degrees Fahrenheit, or one seventy-five degrees Celsius.

Cook the bacon in a large skillet over high heat, stirring occasionally, until it reaches an even brown color, approximately ten minutes. Remove the cooked bacon slices from the skillet and place them on paper towels to drain excess moisture. Then, chop or crumble the bacon into small pieces.

Divide six biscuits into two equal parts each. Press these rounded portions into the twelve cups of a muffin tin, pressing them firmly against the sides to form cup-shaped biscuit dough.

In a separate bowl, combine eggs, the previously cooked bacon pieces, and half a cup of shredded cheese. Mix these ingredients together until well combined.

Fill the muffin tin cups with the egg mixture, leaving about three-quarters of an inch at the top. Sprinkle the remaining three tablespoons of cheese over the egg mixture.

Place the muffin tin in the preheated oven and bake until the egg mixture is set, taking between eighteen to twenty-two minutes. Allow the baked goods to cool for five minutes before serving.