All in 1 Bacon & Egg Breakfast Biscuits
10 Refrigerated biscuit dough discs (large size)
6 Slices of thick cut bacon (about 2 1/2 ounces cooked) (diced, cooked and extra fat removed)
8 Eggs (large size) (beaten)
1 tbsp Fresh parsley (finely chopped)
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350º F
Place silicone muffin tray on a baking sheet.
Dice and cook bacon. Place cooked bacon on paper towel to drain off excess fat. Set aside.
Finely dice parsley.
In a measuring cup beat the eggs, salt & pepper.
Remove dough from package. Gently stretch each piece to form a 5 1/2 inch disc.
Press each disc into the muffin tray. Gently press to bottom and sides.
To each biscuit add 1 1/2 tbsp of bacon.
Pour in egg mixture.
Sprinkle parsley on top.
Bake for 32- 35 minutes until golden and eggs are cooked.
Let cool a couple of minutes before popping out of tray.