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Breakfast tacos have taken the culinary world by storm, offering a delightful twist on traditional morning fare. Combining the heartiness of a taco with the comforting familiarity of breakfast foods, these handheld delights are perfect for busy mornings or leisurely brunches. The mini breakfast biscuit tacos elevate this concept further by using soft, flaky biscuit dough as the taco shell. This innovative approach not only adds a unique texture but also streamlines the preparation process, making it a go-to recipe for families and individuals alike.

Mini Breakfast Biscuit Tacos

Start your mornings off right with mini breakfast biscuit tacos! These delightful handheld treats combine flaky biscuit shells with your favorite breakfast fillings, making them a fun and tasty option for busy days or leisurely brunches. Easy to prepare and customizable, you can fill them with eggs, cheese, and breakfast meats or veggies to suit your taste. This versatile recipe is sure to impress both kids and adults alike! Perfect for any breakfast occasion!
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Ingredients
  

1 can (16.5 oz) refrigerated biscuit dough

4 large eggs

1/2 cup shredded cheddar cheese

1/2 cup diced cooked bacon or sausage

1/4 cup diced bell pepper

1/4 cup diced onion

Salt and pepper to taste

Olive oil or cooking spray for greasing

Fresh cilantro or parsley for garnish (optional)

Hot sauce (optional, for serving)

Instructions
 

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with olive oil or cooking spray.

    Prepare Biscuits: Open the biscuit dough and separate each biscuit. Flatten each biscuit into a circle about 1/4-inch thick. Press each biscuit into the prepared muffin tin cups, creating a small cup for the taco filling.

      Bake Biscuit Cups: Place the muffin tin in the preheated oven and bake for about 10-12 minutes or until the biscuit cups are golden brown. Remove from the oven and let cool slightly.

        Cook Filling: In a skillet over medium heat, add a splash of olive oil. Sauté the diced onion and bell pepper until soft, around 3-5 minutes. Whisk the eggs in a bowl, season with salt and pepper, and pour them into the skillet. Scramble the eggs, cooking until they are just set. Stir in the cooked bacon or sausage and shredded cheese, mixing until the cheese is melted. Remove from heat.

          Assemble Tacos: Carefully remove the biscuit cups from the muffin tin. Fill each biscuit taco with the egg and meat mixture.

            Garnish & Serve: Top with fresh cilantro or parsley, if desired. Serve with hot sauce for an extra kick!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 mini tacos