I first saw the idea for these mini egg biscuits here. They reminded me of McDonald’s breakfast sandwiches, but in one convenient package. The recipe concept is easy and these would make great breakfasts on the go.
I read the recipe but I didn’t use it when I made these. There are a few things I wish I had paid more attention to. For instance, there is bacon in here, but I put the bacon at the bottom and didn’t think about sprinkling any on the top. Also I thought the egg mixture was a little dry. I added some milk to the mixture, but now I wish I added even more. I would like to have had the eggs be almost a quiche texture or something more fluffy. I’ll attempt this again soon with some modifications.
The original recipe uses pillsbury dough. I didn’t have any on hand so I made some biscuit dough using a Bisquick mix.
Mini egg biscuits (adapted from here)
premade biscuit dough enough for about 12 mini egg biscuits (I used bisquick)
1/4 cup milk
pinch of salt for taste
shredded cheese (optional)
3 strips of bacon
1. Grease mini muffin cups. Mold raw biscuit dough to bottom of cups. The biscuit dough will puff up so make sure each mold only has a thin layer. Place in oven at 350F for about 4 minutes so it is partially cooked.
2. In a bowl or a large measuring cup, mix eggs, milk and salt with a whisk.
3. Cook bacon until it is almost completely done. Then cut into small pieces. Pour batter into each muffin mold, about 2/3 full. Sprinkle bacon and cheese on top.
4. Bake for an additional 6-8 minutes until the eggs and biscuit dough are fully cooked.