Bacon 'N Egg Stuffed Biscuits
Total Time35 mins
Skill LevelIntermediate
Servings4
Total Time35 mins
Skill LevelIntermediate
Servings4
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Key IngredientHickory Smoked Bacon, Classic Cut, 12oz
AboutFilled to the brim with egg and our Bacon, these stuffed breakfast biscuits are bursting with flavor.
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredients
8 slice(s) Farmland Hickory Smoked Bacon 3 eggs, beaten 3 oz. cream cheese, softened and cut into 8 small pieces 1/2 cup(s) shredded cheddar cheese 16 1/3 oz. can refrigerated flaky layer biscuit Dough
Key IngredientHickory Smoked Bacon, Classic Cut, 12oz
Hickory Smoked Bacon, Classic Cut, 12ozKey IngredientHickory Smoked Bacon, Classic Cut, 12oz
Directions
1Heat oven to 350°F. Spray 8 muffin cups in 12-cup muffin pan with nonstick cooking spray.
2Cut bacon into 1/2-inch pieces. Cook in large skillet over medium heat until crisp; drain.
3Meanwhile, peel 4 biscuits in half along layers. Place each piece in greased muffin cup, pressing onto bottom and up sides.
4Carefully drain all but 1 tablespoon grease from skillet. Add eggs, cook and stir over medium heat until eggs are set. Add cream cheese; gently stir until melted. Remove from heat; stir in bacon and Cheddar cheese.
5Spoon heaping 2 tablespoons egg mixture into each biscuit in muffin pan. Peel remaining 4 biscuits in half along layers. Place each piece over top of egg mixture, pushing edges down into muffin cups.
6Bake for 15 to 20 minutes or until golden brown. Cool 5 minutes.
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