Bacon, Egg, and Cheese Cups

for the crust:

• 2 ½ cups flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 TBSP sugar
• ½ cup butter, melted
• ½ cup milk
• 1 egg, lightly beaten

for the filling:

• 6 eggs
• 3 oz. cream cheese
• 1 cup milk
• 1 lb. bacon, cooked and crumbled
• 1 ½ cup shredded cheddar cheese
• to taste: hot sauce, garlic powder, onion powder

	Make the crust In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.
	Make the filling Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.
	Assemble the cups Using about 2 T. of biscuit dough at a time, press into the bottom and about three quarters of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.
	Pour ¼ cup egg mixture into each pre-baked biscuit cup and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.