Here’s another recipe you can modify to your heart’s content. Sshh: You don’t have to have them for breakfast either!
- Ingredients!
- One pop-open can of 8 large biscuits (I like Pillsbury Grands but anything’s fine)
- 4 large eggs
- 1 tbsp. butter
- 8 oz. shredded cheddar cheese
- 4 slices thick cut bacon
- Tools
- 13×9 casserole dish
- Rolling pin
- Nonstick cooking spray
Directions:
Preheat oven to 350° F.
Cook and roughly chop bacon (or sausage or ham or whatever you’re using). You can do your bacon in a skillet, in the microwave or the oven. I prefer doing it in the oven: Less mess, easier to cook them consistently and you waste as little bacon fat as possible (you are saving your bacon fat, aren’t you?)
Whisk eggs; using the butter, scramble them in a skillet.
When the eggs are done, remove from heat, and fold in the cheese and bacon. I try to time this so the cheese is softened but not completely melted, but here’s where the cheese options kick in:
Option:
I like to hold these when I’m eating, like a breakfast sandwich, so I use cheddar because it holds the eggs and meat together so it doesn’t fall out and make a mess.
But if you want gooey cheese that stretches all over everything like pizza, use mozzarella or havarti. Use Pepper Jack if you want to add some heat. Mix or match—whatever ya like!
Spray the casserole dish with nonstick cooking spray.
Roll out each biscuit until it’s about doubled in size. Put 2 or 3 tablespoons of your eggs/meat/cheese mixture in the center, then fold up the edges and pinch them together. Place them about 2 inches apart in the dish with the pinched side down.
Note: The biscuit instructions call for baking at 350° for 15 to 18 minutes, but it takes longer when they’re stuffed like this. Once you hit 18 minutes, check them every few minutes until they get brown and firm on top; otherwise they’ll be underdone inside and on the bottom.
