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Baked Eggs in Biscuits with Bacon Cream Gravy

This weekend found us tucked in a home in Denver with 15 other refugees from the Waldo Canyon fire in Colorado Springs, Colorado. A dear friends hosted the lot of us in his beautiful home, and times were about as enjoyable as they could possibly be, considering a few of us weren’t sure if we’d have homes to return to by weeks end. Still, we were surrounded by friends, finding ourselves deep in conversation, time flying quickly by. It was a memorable weekend, to say the least. Though conversation with that many folks under one roof can be terrifically enjoyable (like a party all day long!) mealtimes posed a challenge. We carefully planned a menu which included affordable, filling, easy-to-create meals, and this beautiful breakfast was among the favorite offerings. Storebought biscuits, eggs cracked between, and a rich schmear of creamy bacon gravy. If you’re looking for a simple, breakfast or brunch that is certain to please a crowd, look no further! Grab yourself a muffin tin, a few dozen friends, and get cookin’! Egg Biscuits with Bacon Cream Gravy

  • 1 tube Pillsbury Grands biscuits
  • 8 eggs
  • 2 cups half and half
  • 3 tablespoons butter
  • 3 tablespoons corn starch
  • fresh cracked pepper
  • 1/2 teaspoon salt
  • 1/4 cup bacon bits

Preheat oven to 400 degrees. Spray large muffin tins with nonstick baking spray or line with parchment paper liners. Open biscuit can and press biscuits into each muffin tins, forming a large, deep cup all the way up the sides of the muffin tins. Crack an egg into the biscuit cups. Salt and pepper eggs, and bake in oven for 12-18 minutes, or just until eggs set and edges of biscuit are golden brown. Remove from oven and gently remove each biscuit cup from the muffin tin. Top with bacon gravy. To make bacon gravy, whisk together the half-and-half, butter, cornstarch, salt, pepper, and bacon bits over medium heat until butter melts and mixture begins to thicken. Drizzle over cooked biscuit cups.

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