Reviewed: May 14, 2013

This is a little nicer presentation of an egg biscuit, but the taste is average.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Mar. 19, 2013

I made these for Easter breakfast and served them with sliced tomatoes on the side. Delicious! I thought that the egg and bacon wouldn't fit into the muffin cup, but with the bread adding a little to the sides, it was just fine. The maple gave it a fun twist in flavor. I think I have found a new Easter tradition.

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Reviewer:

P.J. Davis

Cooking Level: Expert

Home Town: Spanish Fork, Utah, USA

Reviewed: Jan. 21, 2013

I have made these many times now, and they are always a hit. It is my 22 yr old son fav. thing to make, and my picky 14 y old loves them too. I have fixed them with cream cheese too and that is or favorite so far... Great for quick brunches or take for lunches...Yummy.

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Reviewer:

FarahParis

Cooking Level: Expert

Reviewed: Nov. 21, 2012

Best and easiest breakfast. My husband calls them little pieces of heaven in a muffin tin.

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Reviewer:

tanyamuse

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Sep. 21, 2012

Fantastic!!! These were delish! Thank you so much for submitting this recipe.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: Homewood, Illinois, USA

Reviewed: Jul. 25, 2012

Such a great recipe! I kept these in the oven for about 20 minutes, because my husband and I like our eggs nearly fully cooked. SO wonderful!

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Reviewer:

briters89

Reviewed: Jul. 2, 2012

Pretty easy to make and very, very good! Bight try half and half bacon/sausage next time.

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Reviewer:

AJaye2010

Cooking Level: Expert

Home Town: North Branford, Connecticut, USA

Living In: Marlborough, Massachusetts, USA

Reviewed: May 31, 2012

These are very good. I would definitely recommend cooking them for 14 minutes though. I cooked them for 10, and they appeared done, but the whites of the eggs were still fairly runny. I don't mind runny yolks, but runny whites just isn't right. So next time I will definitely leave them in a few more minutes. But delicious, and a great idea! A little time consuming to prepare though.

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Reviewer:

Hayley H

Cooking Level: Intermediate

Home Town: Sioux Lookout, Ontario, Canada

Reviewed: May 27, 2012

These were pretty good with a couple modifications. I left out the maple syrup because we don't care for it and I also omitted the cream. The recipe really doesn't need it, so why add the extra fat and calories to a dish that already has quite a bit of both? My bread took quite almost twice as long to crisp up as the recipe states but that could be because I used homemade bread rather than store-bought. I did find that a full slice of bacon was far too much for each individual cup. Half a slice was plenty. We'll definitely have these again sometime, probably for a brunch or buffet type meal.

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