- 1 canister refrigerated biscuits
- 4 oz. shredded cheese - I used a creamy gouda*
- 2 oz. crumbled tangy cheese - I used blue cheese*
- 1 egg blended with 1 tsp. water
- ¼ c. crumbled cooked bacon
Preheat the oven to 350° F. Place a silicone baking mat on a baking sheet.
Open the refrigerated biscuits and press each biscuit into a cup shape by applying pressure in the center of the pastry and carefully rolling the edges of each biscuit up to make edges. Repeat with all of the biscuits, leaving at least 2 inches of space between each biscuit cup.
Place some shredded and crumbled cheese into the base of each biscuit cup, making certain to keep the amounts in each cup more or less equal to the amounts in the other biscuit cups.
Carefully add a little of the egg mixture to each cup, again keeping the amounts more or less equal. Sprinkle each cup with a bit of crumbled bacon.
Bake the pastries for 15-20 minutes or until the egg is set and the cheese is melted. Serve with fruit.
* I used cheeses from Carr Valley Cheese. The are beyond excellent and ship all over!
- Yields: 8 pastries
- Preparation Time: 30 minutes