With school right around the corner, I am all about the convenient breakfasts. Usually I am in a rush and end up skipping breakfast which isn’t a good habit. So, I was bound and determined to pull together a few quick and easy recipes that can be prepped and warmed up later – I introduce to you The Ultimate Breakfast Biscuit.

ingredients:

• 1 tube Pillsbury Grands! Flaky Layers Biscuits (8 biscuits)
• 6 tablespoons sharp cheese (shredded)
• 6 pieces of cooked thick cut bacon
• 12 eggs
• optional: tomatoes, green onions, mushrooms, etc.

directions:

1. preheat oven to 350 degrees
2. spray muffin tin with cooking spray/olive oil
   • I used my silicone muffin tin because it makes “popping” out the biscuits much easier
3. divide the 8 biscuits into 24 pieces (3 pieces per each biscuit) by gently peeling at the layers
4. place 1 piece of biscuit in each muffin place (12 pieces) – push down & mold to the bottom of the muffin tin
5. crack one egg in each muffin space (12 eggs total)
6. sprinkle with bacon pieces and shredded cheese
7. top with layer of biscuit and place in the oven for 24-27 minutes

notes:

Each layer muffin tin will have bottom piece of biscuit – egg – bacon – cheese – top piece of biscuit.

I precook the bacon – it makes it easier to cut into pieces and you don’t have to worry about getting cooked while in the oven.

The egg may spill over a bit and that is OKAY – just top with biscuit as well as possible.

I place these in the tupperware and freeze them for later – then I can microwave them for about 30-45 seconds and makes for a quick breakfast.