Easy Make-Ahead Bacon, Egg and Cheese Breakfast Pockets
Canned biscuit dough baked in a muffin pan around fluffy eggs, bacon, pesto and pepper jack for a grab-and-go breakfast.
Ingredients
- 2 cans (8 count each) refrigerated biscuit dough
- 6 large eggs
- 6 slices bacon, cooked and chopped
- 2 to 3 tablespoons pesto
- 8 slices pepper jack cheese, cut into squares
- Salt and pepper, to taste
Instructions
- Heat the oven to 350°F. If your muffin pan isn’t silicone, give each cup a light coat of butter or cooking spray.
- Press one biscuit round into each of 8 muffin cups, pushing it up the sides to make a little cup. Keep the other 8 biscuits for the tops.
- Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until smooth.
- Pour a little egg into each biscuit cup, filling them about halfway so there’s room for the toppings.
- Add a few pieces of bacon, a small spoonful of pesto and a square of pepper jack to each cup.
- Flatten each remaining biscuit with your hands, lay it over a filled cup and pinch the edges to seal everything inside.
- Bake for 18 to 22 minutes, until the tops are golden brown and the eggs are set. Let them cool for a few minutes, then pop them out.