Breakfast Muffins Recipe


Units Scale

4 slices bacon (we used turkey bacon and veggie bacon)
3 eggs
3 Tbsp. milk
salt and pepper
1 can biscuits (10 biscuits)
1/3 cup of shredded cheddar cheese


  1. Cook the bacon until it’s almost done.
  2. Chop into small bits and set aside.
  3. Preheat the oven to 400°.
  4. Whisk together eggs, milk and a pinch of salt and pepper (to taste).
  5. Roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin.
  6. Grease the muffin tin.
  7. Push one biscuit into each muffin cup, making sure to push it all the way down and to the sides. Leave the ridge hanging over the edge.
  8. Divide the cheese evenly in each of the biscuit cups.
  9. Then pour in egg, filling each cup only halfway. They will look empty, but resist the urge to top them off because they will puff up when baked.
  10. Sprinkle bacon over the top of the egg.
  11. Bake 10 to 12 minutes or until golden and eggs are set.
  12. Use a butter knife to loosen each muffin. Serve warm.


If your egg does overflow, just let it bake the rest of the way. Then remove the extra egg when you are loosening the muffins.