Lunch: Bacon, Egg and Cheese Biscuits

Recipe by Candace Braun Davison All the elements of a breakfast sandwich in a perfect biscuit.

Ingredients

6 eggs
4 c. Bisquick Mix
1 tsp. garlic powder
1/2 tsp. kosher salt
1 1/2 c. milk
1 c. butter, melted
2 tbsp. chopped chives, divided
1 c. shredded sharp Cheddar cheese
7 slices cooked bacon, crumbled

Instructions

Preheat oven to 450 degrees F. Fill a saucepan about 2/3 of the way up with water. Bring to a boil, then gently add eggs. Boil for 4 minutes, then remove from boiling water and place in ice water to shock them for a few minutes. Once cooled, gently peel eggs and set aside.
In a large mixing bowl, combine Bisquick, garlic powder, and salt. Stir in milk and melted butter until a smooth dough forms. Fold in 1 tablespoon chives, along with the cheese and bacon.
Grease the bottom and sides of a jumbo-sized muffin tin with cooking spray or butter. Use a 1/3-cup measuring cup to spoon in biscuit dough, forming a well in the center of each one. Gently add the egg in each one, so the biscuit dough forms a nest around it. Use about a half-scoop of dough to cover each egg (use just enough dough to coat).
Bake until the tops are lightly golden, 10-11 minutes. Brush with melted butter, sprinkle with remaining chives and serve.

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