I have a confession to make: breakfast is my favorite meal of the day. Well, at least it is when I have time for something fancier than a bowl of oatmeal. Nothing against the Quaker, but who doesn’t love a nice luxurious breakfast? I know I sure do.
I have another confession to make: I’ve probably eaten about 20 of these babies. No. Not in one setting. Geez. How big of a pig do you think I am? Please don’t answer that question.
These are delicious, but it took some trial and error for me to get the cooking time right. Honestly, I’m still not 100% sure that I have it nailed down, but it’s close. Now, depending on how you like your egg – runny, soft, or hard – will determine the resting time. The good news is they worth the effort to get it right in my opinion.
I mean – how can you go wrong with a nice crisp biscuit filled with a soft egg, cheese, bacon and green onion. Yum. Yum. Yum.
If you’re in a situation where you have leftover biscuits – never fear. I’ll share a cream cheese puff recipe that conveniently uses any extra biscuits you might have on Friday.
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Bacon Egg Cheese Breakfast Biscuit
Adapted from Brooke McClay on Babble
INGREDIENTS:
- 1 tube Grands refrigerated biscuit dough
- 8 eggs
- 8 slices of bacon, cooked
- 1/2 cup sharp cheddar cheese, grated
- garlic powder
- dried oregano
- diced scallions
- salt & pepper to taste
INSTRUCTIONS:
- Lightly spray an oversized muffin tin with nonstick cooking spray.
- Press one biscuit round into muffin tin and up the sides.
- Sprinkle garlic powder in each biscuit and 1 tablespoon of cheddar cheese. Press cheddar cheese into the sides of the biscuit.
- Add an egg to each biscuit and sprinkle with salt and pepper to taste. Add just the teeniest amount of oregano. You can substitute rosemary, thyme, or hot sauce in place of the oregano.
- Bake in an oven preheated to 400 degrees for 14-16 minutes until biscuit is golden. The egg will not be fully cooked.
- Remove from oven and top with bacon crumbles, green onion slices and another tablespoon of cheddar cheese.
- Turn oven to broil and put muffins under the broiler. Broil for 3 minutes.
- Serve immediately for runny eggs. Let them set for 30 seconds for soft eggs. Let them set for a minute or longer for hard eggs.
SPECIAL NOTES:
In the original recipe, she used a standard muffin tin but that was too small for me and my egg overflowed, creating a little bit of a mess for me. So I switched to the oversized muffin tin and had no problems.
Again, the restings time are approximate. When you take the biscuits from the oven, jiggle the pan. If the eggs seem really jiggly – you may need to let them rest a bit longer than my original estimates. If the egg is a bit undercooked – put it back in the oven (not the broiler) or nuke it for a second or two.
You can adjust the recipe to how many servings you need. Just wrap the unused biscuits in saran wrap and make a new batch of bacon egg cheese breakfast biscuits the following day or my cream cheese puffs.
Enjoy!
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