Bacon, Egg And Cheese Biscuit Bowls

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 (8 count) container ready-to-bake refrigerated buttermilk flaky biscuits
• 6 slices bacon
• 6 large eggs
• 5 slices american cheese
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/8 teaspoon pepper, to taste

Recipe

• 1 preheat oven to 375 degrees. spray the bottom side of a cupcake pan with cooking spray.
• 2 flatten each dough round to 1/4-inch thickness. with the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. press the dough around the cup to form a bowl. bake for 12 minutes. remove from the oven and allow to cool for 5 minutes.
• 3 carefully turn the biscuit bowls up-side down onto a baking sheet. set aside until ready to assemble.
• 4 meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. remove the bacon and drain on paper towels. discard half of the bacon grease from the pan.
• 5 add the eggs to the remaining bacon grease. sprinkle with parsley, garlic powder, onion salt and pepper. when the eggs are done cooking, transfer them to a bowl and set aside.
• 6 arrange the breakfast bowls. place the cooked eggs evenly in each biscuit bowl. crumble the bacon over the eggs and top with american cheese.
• 7 place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
• 8 pull the bowls apart and enjoy!