Preheat your oven to 350ºF. Position a silicone muffin tray on a baking sheet for stability.

Begin by dicing and cooking the bacon. Once cooked, place the bacon pieces on a paper towel to absorb any excess grease. Set the bacon aside for now.

Finely chop the fresh parsley and set it aside as well.

In a measuring cup, whisk together the eggs, salt, and pepper until well combined.

Next, remove the biscuit dough from its packaging. Carefully stretch each piece to form a disc approximately 5 ½ inches in diameter. Press each dough disc into the muffin tray, ensuring the dough covers the bottom and sides of each muffin cup.

Distribute 1 ½ tablespoons of the cooked bacon into each biscuit dough-lined muffin cup.

Pour the egg mixture over the bacon in each cup, then sprinkle the finely chopped parsley on top.

Bake the muffins in the preheated oven for 32-35 minutes, or until they turn golden brown and the eggs are fully cooked.

Allow the muffins to cool for a couple of minutes before gently removing them from the tray. Enjoy your delicious bacon and egg biscuit muffins!