Cabin breakfasts are one of the things that people remember when visiting you, as smells have a very important part of memory. Therefore, it is always recommended to make a breakfast with some bacon when you have guests. However, we are not all experienced line cooks and it can a logistical nightmare trying to make traditional breakfasts one at a time for a group.
The breakfast muffin is the answer to your prayers for the nightmare of cooking for a lot of people at breakfast. A good amount of it can be prepped the night before (don’t you dare do the bacon the night before, though!) and the recipe is easily adaptable to include any leftovers you might have in the fridge.
These are a great meal to make for campers or hunters. You can make up a big batch and just warm them up when needed.
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5 slices bacon
1 package (8 oz) cream cheese, softened
2 tablespoons milk
½ cup shredded Swiss cheese (2 oz)
2 tablespoons chopped green onions (2 medium)
1 can (12 oz) Grands! refrigerated biscuits
Heat oven to 375°F. Spray 10 regular-size muffin cups with No-Stick cooking spray.
In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
Meanwhile, in small bowl, beat cream cheese until smooth.
Gradually add milk and eggs.
Stir in Swiss cheese and onions. Set aside.
Separate dough into 10 biscuits. Press or roll each to form 5-inch round.
Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups.
Spoon cheese mixture evenly into cups.
Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown.
Sprinkle each with remaining bacon; lightly press into filling.
Remove biscuit cups from pan.