- 8 slice(s) Farmland Hickory Smoked Bacon8 slice(s)
- 3 Eggs, beaten3
- 3 oz. Cream cheese, softened and cut into 8 small pieces3 oz.
- 1/2 cup(s) Shredded cheddar cheese1/2 cup(s)
- 16 1/3 oz. Can refrigerated flaky layer biscuit Dough16 1/3 oz.
Heat oven to 350°F. Spray 8 muffin cups in 12-cup muffin pan with nonstick cooking spray.
Cut bacon into 1/2-inch pieces. Cook in large skillet over medium heat until crisp; drain.
Meanwhile, peel 4 biscuits in half along layers. Place each piece in greased muffin cup, pressing onto bottom and up sides.
Carefully drain all but 1 tablespoon grease from skillet. Add eggs, cook and stir over medium heat until eggs are set. Add cream cheese; gently stir until melted. Remove from heat; stir in bacon and Cheddar cheese.
Spoon heaping 2 tablespoons egg mixture into each biscuit in muffin pan. Peel remaining 4 biscuits in half along layers. Place each piece over top of egg mixture, pushing edges down into muffin cups.
Bake for 15 to 20 minutes or until golden brown. Cool 5 minutes.