Bacon, Egg & Cheese Biscuit Cups

These Bacon, Egg & Cheese Biscuit Cups are an easy, tasty grab-and-go breakfast!

Course Breakfast

Cuisine American

Keyword Brunch, Muffin Tin Meals, WW Breakfast

Prep Time 20

Cook Time 10

Total Time 30

Servings breakfast cups

Calories 99

Author Sunny Cooking

4 slices center cut bacon
3 large eggs
3 tablespoons skim milk
Salt & black pepper to taste
7.5 oz can Refrigerated Biscuit Dough 10 biscuits, 7.5 oz - I used my store brand
1/3 cup reduced fat 2% shredded cheddar

Preheat the oven to 400. Lightly mist a muffin tin with cooking spray
Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside.
In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.
Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Nutrition Information:

99 calories, 11 g carbs, 2 g sugars, 8 g fat, 1 g saturated fat, 5 g protein, 1 g fiber (from myfitnesspal.com)

MyWW SmartPoints per (1 piece) serving: (SP calculated using the recipe builder on weightwatchers.com)

Green: 3 SmartPoints/ Blue: 2 SmartPoints/ Purple: 2 SmartPoints

Weight Watchers Points Plus:

4 per cup (P+ calculated using the recipe builder on weightwatchers.com)

Calories: 99kcal