Bacon & Egg Biscuit Cups

• 6 slices bacon
• 1 (16.3 ounce) can refrigerated biscuit dough
• 6 eggs
• 1/2 cup Borden(R) Cheddar and Monterey Jack Shreds
• 3 tablespoons Borden(R) Cheddar and Monterey Jack Shreds, for topping

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
3. Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
4. Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
5. Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
6. Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

bacon, eggs, bordenuae, bordenuae

Taken from www.allrecipes.com/recipe/255903/bacon-egg-biscuit-cups/ (may not work)