It happens without a fail I always seem to want something for breakfast that I don’t have time to make. On the week days it’s hard enough just making it out of the house on time without a hot breakfast, but add one of those and you’re working late today. . . but it doesn’t have to be that way anymore! Are you craving bacon, egg and cheese??! Pop one of these babies out of the freezer and into the oven first thing in the morning and 10 mins later they are ready to be devoured. Of course you may not want to stop at one and I won’t judge you if you have two or even three.
Bacon, Egg and Cheese Cups

For Biscuit Dough:

2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1 T. sugar
1/2 c. butter, cut into small pieces
1/2 c. milk
1 egg, slightly beaten

In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

For Filling:

6 eggs
3 oz. cream cheese
1/2 c. milk
1 lb. bacon, cooked and crumbled
1 1/2 c. shredded cheddar cheese
To taste: hot sauce, garlic powder, salt, pepper…or any other seasonings you’d like to add

Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.

To assemble:
Using about 2 T. of biscuit dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
Pour 1/4 c. egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.

Source: Adapted from Stolen Moments Cooking