I made these again for brunch after my son's Baptism this weekend, I made a double batch (1/2 with bacon, 1/2 with sausage) for a total of 4 dozen and they were all gone before I even got the chance to steal one for myself!
Breakfast Biscuit Cups (makes 2 dozen) - Modified from Cooking During Stolen Moments
- 2 1/2 c. flour
- 2 1/2 t. baking powder
- 1/2 t. salt
- 1 T. sugar
- 1/2 c. butter, cut into small pieces
- 1/2 c. milk
- 1 egg, slightly beaten
In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.
- 1 1/2 cups egg beaters
- 3 oz. reduced fat cream cheese
- 1/2 c. 1% milk
- 1 lb. turkey bacon, cooked and crumbled (I've also used turkey breakfast sausage)
- 1 1/2 c. reduced fat shredded cheddar cheese
Whisk egg beaters in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.
Press biscuit dough into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.Fill each biscuit cup with egg mixture and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.