Looking for an easy breakfast recipe that's loaded with flavor and perfect for busy mornings? These Bacon Egg and Cheese Biscuits are the answer. Made with buttery biscuits, crispy bacon, fluffy scrambled eggs, melty American cheese, and a sprinkle of Honey Garlic Sriracha seasoning, this recipe comes together with just a handful of simple ingredients.
Everything bakes together in a muffin tin, making these breakfast biscuits ideal for meal prep, weekend brunch, or feeding a hungry family.
Whether you're heading out the door or enjoying a slow morning at home, this recipe delivers a hearty breakfast in every bite.
Jump to:
Why I Love This Recipe
- Easy breakfast recipe with only a few ingredients
- Freezer-friendly for make-ahead breakfasts
- Perfect for meal prep and busy mornings
- Delicious for breakfast, brunch, or even breakfast-for-dinner
Ingredients
- Refrigerated biscuits
- Bacon Slices
- Eggs
- American cheese
- Honey Garlic Sriracha Seasoning (if not available use your favorite all purpose seasoning with a kick)
See recipe card for quantities.
shop my rubs
Grilling isn't just about cooking; it's about creating memories. With Ninjacue's bold flavors, your dishes will always be the talk of the neighborhood.
Instructions
Step 1: Prepare the Muffin Pan
Preheat your oven to 350°F.
Generously grease an extra large muffin tin with non-stick cooking spray
Press one half of biscuit into the bottom of each muffin cup followed by cooked bacon pieces
step 2: Build the Breakfast Biscuits
Add one scrambled egg to each muffin cup
Season with Honey Garlic Sriracha or seasoning of choice.
Step 3: Continue assembly
Fold a piece of cheese into fourths and add it to each muffin cup.
Step 4: Finish the assembly
Finish by placing the remaining biscuit halves on top
Place into the oven.
Step 5: Bake
Bake for 30 minutes, or until the biscuits are golden brown and cooked through. (The eggs or cheese may rise around the muffin tin which can be a little messy.
Step 6: time to rest
Remove from the oven and allow the biscuits to rest for 5 minutes before serving.
Pro Tips
Grease the muffin pan well to prevent sticking.
Don't overfill the cups with eggs.
Sprinkle shredded cheddar over the tops during the last few minutes of baking if you love extra cheese.
Add cooked bacon or diced jalapeños for extra flavor.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. They're perfect for meal prep and reheat beautifully throughout the week. Refrigerate for up to 4 days.
How do i reheat them?
To reheat, microwave for 45-60 seconds or warm in a 350°F oven for about 10 minutes.
Can I freeze them?
Yes. Allow them to cool completely, wrap individually, and freeze for quick breakfasts anytime.
Final Bite.
These Bacon Egg and Cheese Breakfast Biscuits are proof that a delicious homemade breakfast doesn't have to be complicated. They're buttery, cheesy, loaded with smoky bacon, and perfect for mornings when you need something filling without spending hours in the kitchen.
Whether you're feeding your family, hosting brunch, or preparing breakfast for the week, this easy muffin tin recipe is one you'll come back to again and again. Pair it with fresh fruit, hash browns, or a hot cup of coffee for a breakfast everyone will love.
Related
Looking for other recipes like this? Try these:
Bacon Egg & Cheese Biscuits
Make these easy Bacon Egg and Cheese Breakfast Biscuit Cups with biscuits, bacon, eggs, and cheese. Perfect for meal prep, busy mornings, and family breakfasts.
- Total Time: 40 minutes
- Yield: 6
Ingredients
- 1 can refrigerated biscuits
- 6 fully cooked bacon strips
- 6 large eggs, scrambled
- 6 slices American cheese, quartered
- Honey Garlic Sriracha seasoning (Or seasoning of choice)
Instructions
- Preheat the oven to 350°F and grease an extra large muffin tin with non-stick cooking spray.
- Split each biscuit in half and press one half into each muffin cup.
- Place one bacon strip, cut into thirds, on top of the biscuit, then add American cheese.
- Spoon one whisked egg over the cheese and season generously with Honey Garlic Sriracha seasoning or your favorite seasoning on hand.
- Top with the remaining biscuit half and bake for 30 minutes until golden brown.
- Let the biscuits rest for 5 minutes before serving.
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
Dianne says
Great recipes!
Jordan Hanger says
Thanks Dianne!
Lynn Harold says
I am only giving four stars since this recipe needs to come with a warning - use Texas size muffin pans and place them on a lined cookie sheet before baking. The biscuits will rise A LOT and cause the egg mixture to overflow standard (large?) muffin pans, and ooze all over your oven racks and the bottom of the oven. I know the recipe says "large muffin tin" but I have 4 sizes, Texas-sized is the largest and very specific. Otherwise, they were tasty and good for food prepping when you don't have time make a good breakfast in the morning.
Jordan Hanger says
Thanks Lynn, we've made the following adjustments. We used an extra large muffin tin and stated it was large. Our mistake!