Breakfast Biscuit Recipe

2 Tbsp butter
1 box (9 oz) frozen chopped spinach, drained, squeezed dry, and chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 canister (8 count) LARGE flaky refrigerated biscuits
4 oz crumbled cooked bacon or finely diced Canadian bacon
8 eggs
2 cups finely shredded medium Cheddar cheese

Preheat oven to 350 degrees. Prepare a large muffin tin (8 grand size cups) by spraying with cooking spray.
In a large skillet, melt the butter over medium heat, then add the spinach, salt, and pepper, and stir, cooking for about 5 minutes until spinach is heated thoroughly. Remove skillet from heat and set aside.

Open the biscuit canister and separate into 8 biscuits. Press each biscuit out flat with your hands and place one in each of the 8 prepared muffin cups. Pull and press the biscuit up the sides of the muffin cup.

Divide the bacon evenly and place in the bottom of each cup.

Divide the spinach mixture evenly and spoon into each muffin cup. Make an indentation in the center of the spinach.

Crack each egg into separate little bowls or cups; slide one egg into each of the eight muffin cups into the indentation you made in the spinach. Salt and pepper as desired.

Divide the shredded cheese evenly and sprinkle on the top of each egg in the muffin cups.

Bake in preheated oven for 25 to 30 minutes or until the biscuits are deep golden brown.

Remove from oven and let cool for 7 to 10 minutes before serving.

Makes 8 large potluck size servings. This recipe can easily be repeated as often as necessary to make 8, 16, 24, or more. You can also make smaller muffins using regular size biscuits and small eggs.