Ingredients
- 10 Refrigerated biscuit dough discs (large size)
- 6 Slices of thick cut bacon (about 2 1/2 ounces cooked) (diced, cooked and extra fat removed)
- 8 Eggs (large size) (beaten)
- 1 tbsp Fresh parsley (finely chopped)
- 1/2 tsp salt
- 1/4 tsp pepper
Make it step by step
- Preheat oven to 350º F
- Place silicone muffin tray on a baking sheet.
- Dice and cook bacon. Place cooked bacon on paper towel to drain off excess fat. Set aside.
- Finely dice parsley.
- In a measuring cup beat the eggs, salt & pepper.
- Remove dough from package. Gently stretch each piece to form a 5 1/2 inch disc.
- Press each disc into the muffin tray. Gently press to bottom and sides.
- To each biscuit add 1 1/2 tbsp of bacon.
- Pour in egg mixture.
- Sprinkle parsley on top.
- Bake for 32- 35 minutes until golden and eggs are cooked.
- Let cool a couple of minutes before popping out of tray.
- ENJOY!!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Homemade & Yummy, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.