Bacon Egg Biscuits Food

BACON-CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

BACON EGG AND CHEESE BISCUIT CUPS

Steps:

• Preheat the oven to 400.
• Whisk together the eggs and milk. Season with salt and pepper to taste and set aside.
• Roll out each biscuit until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
• Divide cheese evenly amoung the biscuit cups.
• Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess!
• Sprinkle with the bacon pieces.
• Bake for 10-12 min, or until the bisuits are golden and the eggs are set.
• Use a butter knife to loosen from the pan and serve warm.

BACON, EGG AND CHEESE BISCUIT

Steps:

• Preheat oven to 425 degrees.
• Spray a 6 cup muffin tin with non-stick cooking spray and set aside.
• In a small bowl, beat together the eggs and milk; salt and pepper to taste.
• Divide the egg mixture evenly between the prepared muffin tins and place in preheated oven.
• Bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese.
• Remove from muffin tin and allow eggs to cool completely.
• Split the biscuits and top each with a slice of the Canadian bacon.
• When the eggs are cooled, place one on top of each slice of bacon.
• Wrap in foil and freeze until ready to enjoy.
• When ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds.
• Please note that the microwave times are only estimates. Each microwave is different.

BACON & EGG BISCUITS

Steps:

• Bake biscuits as directed on package.
• Meanwhile, beat eggs, milk and pepper with whisk until blended. Cook in large nonstick skillet on medium heat 3 min. until eggs begin to set, stirring occasionally. Add cream cheese spread; cook 2 to 3 min. or until cream cheese is melted and eggs are set, stirring occasionally.
• Split warm biscuits; fill with egg mixture and bacon.

BACON, EGG, AND CHEESE BISCUIT

Steps:

• Mix the egg, water, and sour cream with a fork.
• Fry till done, folding up the edges to fit the oversized biscuit.
• Lay the slice of cheese on top of the egg and then the bacon.
• Put the top on the sandwich and put in microwave for just 20 seconds maybe.
• Enjoy!

BACON, EGG AND CHEESE BISCUIT BOWLS

Steps:

• Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
• Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes.
• Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
• Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan.
• Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside.
• Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
• Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
• Pull the bowls apart and enjoy!