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Carolina Cups

These savory carolina cups from the Bountiful cookbook just might become a new family favorite.

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Carolina Cups

Carolina Cups

  • 12 ounces cream cheese, softened
  • 4 tablespoons milk
  • 2 large eggs
  • 1 cup grated cheese (Italian blend or Swiss)
  • 2 green onions, finely chopped
  • 2 cans refrigerated biscuits (20 total)
  • 5 slices bacon, cooked and crumbled
  • Parsley or chopped green onions

Beat cream cheese until fluffy. Add milk and eggs, and beat until creamy. Stir in cheese and green onions. Set aside. Preheat oven to 350º. Separate biscuits into 20 portions. Pat each biscuit into a 5-inch circle and press in bottom and up sides of greased muffin pan. Sprinkle evenly with half of the bacon. Spoon cream cheese mixture evenly on top. Bake for 22 minutes or until set. Sprinkle with remaining bacon crumbs, and garnish with parsley or green onions. Serve warm.

Bountiful CookbookOrder a copy
To purchase Bountiful, email Carol Mann at chezchigoe@yahoo.com, or visit the Inner Banks Artisans’ Center, located at 158 West Main Street in Washington.

Additional recipes from Bountiful that appeared originally with this one:
Carolina Crab Cakes
Rémoulade Sauce
Macaroni Monterey
Baked Cherry Tomatoes
Fresh Blueberry Pie

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