What She Cooked: Bacon, Egg, and Cheese Cups

This past Tuesday, I had invited my brother and sister over for breakfast. I planned to make bacon, egg, and cheese cups, a recipe I found online, because my brother is a big fan of bacon, egg, and cheese sandwiches. I thought we could use a little quality time together. It turns out that my sister's baby had other plans. Maverick Timothy Ritchie was born at 11:14 am, weighing in at 8 pounds and 14 ounces and measuring 20 inches long...3 weeks early! He is a beautiful baby and if we had to cancel breakfast for something, I'm glad it was him. I just put this recipe on hold until today, Maverick's homecoming.

Bacon, Egg, and Cheese Cups
Recipe adapted from stolenmomentscooking.com

Ingredients
Biscuit Dough
2 1/2 cups flour
1 tsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup milk
1 egg

Filling
6 eggs
3 oz. cream cheese
1/2 cup milk
1 package turkey bacon, cooked and crumbled
1 1/2 cups cheddar cheese

Method
Preheat oven to 400 degrees
1. Sift together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender. Stir in milk and egg until the dough begins to come together. Set aside.
2. Whisk eggs in a large bowl.
3. Stir in cream cheese and milk until smooth.
4. Stir in bacon and cheese.
5. Press about 2 teaspoons of biscuit dough into each cup of a lightly greased muffin tin. The dough should come up about 3/4 of the way to the top of each cup.
6. Bake for 3 minutes and then remove from the oven.
7. Add 1/4 cup of the egg mixture to each cup.
8. Bake for 12-15 minutes or until the eggs are set and the biscuit dough is browned.

The Taste Test
This recipe was supposed to make 24 egg cups but I think I used too much dough in each cup. I made 18 but didn't have enough egg mixture to fill each cup. I ended up beating 3 additional eggs and throwing in some cheese to make some meatless egg cups. These egg cups were very tasty and I imagine very adaptable. You could add in any of your favorite omelet ingredients. The blog that I found this recipe said that you could freeze the pre-made egg cups and defrost them for quick and easy breakfast options.