Biscuit Egg Scramble Food

SCRAMBLED EGG BISCUIT CUPS

Steps:

• Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
• Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
• In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
• To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.

BISCUITS WITH CREAM GRAVY, SAUSAGE AND SCRAMBLED EGGS

Steps:

• Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.
• Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
• Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
• Put the milk in a small saucepan and bring to a simmer over medium heat.
• Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
• Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.

CHICAGO-STYLE BREAKFAST BISCUIT EGG SANDWICH

Steps:

• For the biscuits: Preheat the oven to 425 degrees F.
• In a large bowl, combine the flour, butter, poppy seeds, salt and baking powder. Toss together to coat the butter in flour. Using clean hands, break up the butter into pea-size pieces.
• Add the sport peppers and onion. Slowly add the buttermilk and mix together with a wooden spoon or spatula until a shaggy dough forms.
• Turn out the dough onto a floured surface and gently knead just until it comes together. Pat down the dough until it is about 1 inch thick, fold in half, pat down the dough again and fold in half the other way. Cut out with a floured biscuit cutter (3- to 4-inch) or floured rim of a water glass (you should have 4 large biscuits) and place on a cast-iron skillet or parchment-lined baking sheet. Cook until golden brown on the tops, 20 to 22 minutes.
• For the special sauce: In a medium bowl, combine the relish and mustard. Set aside.
• For the sandwiches: In a medium skillet over high heat, add the hot dogs, cut-sides down, and cook until crispy and golden, 2 to 3 minutes per side. Set aside.
• In a large bowl, crack and scramble the eggs. Add 2 tablespoons water and whisk together. In a large nonstick skillet over medium heat, add the eggs. Using a rubber spatula or wooden spoon, move the eggs back and forth until you reach a desired scramble. Sprinkle with the celery salt. Set aside.
• Slice open the biscuits, top with the eggs, hot dogs, special sauce, tomatoes and dill pickle chips.

BISCUIT EGG-IN-A-HOLE

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
• Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
• Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
• Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
• Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
• Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.

AIR FRYER BISCUIT EGG SANDWICHES

Steps:

• Spray 4 silicone baking cups with nonstick spray. Transfer the cups to the basket of a 6-quart air fryer.
• Whisk together the eggs in a large glass measuring cup until no white streaks remain. Season with 1/2 teaspoon salt. Divide the eggs among the baking cups. Insert a piece of ham into each cup, crumpling it to make it fit (some of the ham should stick out above the surface of the eggs).
• Tear off 4 biscuits from the tube of dough. Place each biscuit in the basket of the air fryer in a single layer. Set the air fryer to 300 degrees F and cook for 10 minutes. The biscuits should be golden brown; transfer to a cutting board.
• Gently lift each egg muffin from its mold so you can see if it's set. If there's no liquid egg on the bottom, transfer the mold to the cutting board. If there is liquid egg on the bottom, cook for up to 1 minute more.
• Slice each biscuit in half crosswise. Remove the egg muffins from the molds and slice in half crosswise. Arrange the two egg halves on each bottom biscuit, drizzle with plenty of hot sauce and sandwich with the top biscuit.

SHEET PAN EGG-IN-A-HOLE BISCUITS

Steps:

• Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
• Separate the biscuits and put them on the prepared sheet pan. Brush 8 of the biscuits with the heavy cream. Sprinkle all the biscuits with the Cheddar, then the chives. Put each biscuit brushed with cream on top of an unbrushed biscuit to make 8 biscuit stacks. Space the stacks evenly on the sheet pan. Cut out the center of each stack with a 2-inch round cookie cutter. Put the cut-outs in the empty spaces on the sheet pan.
• Push a slice of ham down into each hole to make a cup that is deep enough to hold an egg comfortably. Crack 1 egg into each of the ham cups and sprinkle with the paprika.
• Bake until the biscuits are flaky and golden brown, the egg whites are just set and the yolks are still jiggly when you lightly shake the sheet pan, about 20 minutes.
• Serve each egg-in-a-hole with one of the biscuit cut-outs for dipping.

BISCUITS & GRAVY & EGGS EXTRAORDINAIRE

Steps:

• To save time, make gravy the night before, and let flavors meld. That way, all you have to do in the morning are the biscuits and eggs 8-).
• GRAVY: On MEDIUM (not high) heat, crumble and sauté sausage - remove to plate.
• On MEDIUM heat, gently brown bacon - remove to plate & crumble.
• In same pan, keep about 3 Tablespoons of the rendered drippings from sausage & bacon. Add butter to melt.
• Make roux by adding 3 Tablespoons of flour to start with, add 1-2 Tablespoons more if you feel you need it. Slowly, whisk in cream then milk. Gently bring to a simmer for several minutes to thicken. Stir in crumbled sausage and bacon. Add a little salt, and plenty of pepper, to taste. (Can put in fridge for morning now). Makes 5 cups.
• BISCUITS: Preheat oven to 450°.
• In a large, chilled mixing bowl, sift together the flour, baking powder, baking soda and salt. Using two knives in a scissor-like fashion (or a pastry cutter), cut in the fats into the dry ingredients. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
• Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2- or 3-inch cutter, (I use a ½ cup measuring cup) being sure to push straight down through the dough (do not twist on the way down!).
• Immediately place biscuits on a clay baking sheet, sprayed with Pam, so that they just touch, "shoulder-to-shoulder"- they'll rise better, and not get too brown. You don't want to give them a chance to rise, until they hit the oven. Gently reform scrap dough, working it as little as possible and continue cutting.
• Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Brush tops with melted butter. Makes about 9 two to three-inch biscuits.
• EGGS: Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, and then turn the heat down to low and slowly pour in the eggs.
• Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. Season with salt & pepper.
• SERVE: Split a biscuit. Dot with butter. Either place scrambled eggs, then gravy, or - as I do, gravy first, and fluffy eggs on top.

COPYCAT CHICK-FIL-A CHICKEN EGG & CHEESE BISCUIT

Steps:

• Heat oven according to directions on the package of biscuits.
• Fried Chicken:.
• Attach a deep-frying thermometer to the side of a large Dutch oven or heavy-bottomed pot. Heat about 2 1/2 inches of oil over medium to 325 degrees F Line a baking sheet with paper towels.
• In a medium bowl whisk together wet ingredients, place chicken into marinade. Meanwhile, as oil heats, in a medium bowl, whisk together dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade.
• Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken piece in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mixture) one more time, set chicken aside.
• Once oil is heated, cook chicken until golden brown on each side, about 2 to 3 minutes a side. Chicken should be opaque in the center. As chicken cooks, prepare biscuits according to package directions. Place cooked chicken on prepared baking sheet to drain. Set biscuits aside.
• Scrambled Eggs:.
• Heat the oven to 350 degrees F Generously spray a small rimmed baking sheet (9x13) with cooking spray. In a medium bowl, reserving the sliced cheddar cheese, whisk together ingredients for folded eggs until pale in color and frothy. Pour egg mixture into the prepared baking sheet. Cook until slightly wobbly, but set in the center, about 6 to 8 minutes, rotating pan halfway through.
• Cover baking sheet with cutting board for 4 minutes, or until egg is set in center, but still tender.
• With two hands, use kitchen towels to sandwich baking sheet and cutting board. Flip "sandwich" over, placing board on kitchen counter. Lift pan and slice cooked egg crosswise into 5 even strips. Gently fold each slice in half lengthwise and transfer, using a thin spatula, back onto baking sheet. Top with cheese and bake for 2 to 3 minutes, or until cheese is melted.
• Split each biscuit in half and top each with chicken, egg, and remaining biscuit top. Serve immediately.

BACON & EGG BISCUIT CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
• Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
• Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
• Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
• Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.