Momma's McBiscuits

Momma's McBiscuits

9 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Jessica Harper
Recipe by  Jessica Harper

“Great for kids, but everyone seems to love them. Easy to take with and can be frozen and re-heated during the week for an on-the-go breakfast. Optional toppings include mushrooms and onions.”

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Adjust Servings

Original recipe yields 12 biscuit sandwiches



  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. When cooled, chop the bacon.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Separate biscuits and pull each biscuit into halves. Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup. Repeat with remaining dough to make 12 biscuit cups.
  4. Whisk eggs and milk together in a bowl until thoroughly combined. Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit.
  5. Bake in the preheated oven until the biscuit crust is browned, the cheese is melted and bubbling, and the egg center is set, about 20 minutes.

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Reviews (9)

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Sarah Jo

Sarah Jo

In this house, we call these mini quiches. As long as you keep the eggs/milk the same, you can use whatever add-in's you like. My family loves this made with homemade turkey sausage and pepperjack cheese.



Delicious and soooo easy! I couldn't find the size container of biscuits listed, so I used 1 container of Grands flaky layer biscuits, pulled each in half and used one half per muffin cup (got 16 out of the recipe), and that worked perfectly b/c that was just about how many I needed! I used my blender to blend the eggs w/ the milk, also adding in some salt, pepper, garlic powder and onion powder. I blended that for about 30 seconds, and proceeded w/ the recipe. I did 1/2 w/ the bacon and cheese and 1/2 w/ just cheese b/c my dad doesn't like bacon (crazy, I know!). I topped them w/ a lttle parsley before baking, just for some added color. These smelled heavenly while baking and were the hit of Christmas morning breakfast! I can't wait to try different flavor combos...this recipe is a definite keeper~YUM! Thanks for sharing. :)



These are yummy and can be made ahead and eaten all week long for a portable breakfast. Make sure to use either a nonstick muffin pan or PAM because the biscuits will stick!

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Amount Per Serving (12 total)

  • Calories
  • 181 cal
  • 9%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 121 mg
  • 40%
  • Sodium
  • 531 mg
  • 21%

Based on a 2,000 calorie diet



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Momma's Mmm-Mmm-Magnificent Meatloaf


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Country Quiche