Breakfest Biscuits With Bacon Spinach Cheeses Recipes

Steps:

• Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes.
• Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture.
• Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix).
• Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over.
• Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and saute until golden brown, about 10 minutes. Remove from the skillet.
• Add bacon to the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.
• Cut each biscuit into 4 pieces and spread evenly across the bottom of the prepared baking pan. Layer evenly with potatoes, then bacon, then 2 cups Cheddar cheese. Whip eggs and milk together in a bowl and pour evenly over the Cheddar cheese.
• Bake in the preheated oven for 20 minutes. Sprinkle with remaining 3 cups Cheddar and return to the oven until a toothpick inserted into the center comes out clean, about 10 minutes.

Steps:

• Preheat oven 450°F.
• Prepare biscuit mix according to directions, adding milk & Cheddar cheese to the mix.
• Cut out 6 biscuits using a (4 inch) round cutter.
• Bake according to package.
• Place spinach in microwavable bowl>Microwave on high until spinach is lightly wilted, (1 min 3o sec). Set aside.
• Cook bacon in skillet until crisp. Drain fat & set aside.
• In same skillet ,heat butter until hot.
• Stir in eggs, tomatoes, salt, pepper & cooked bacon.
• Cook until eggs are set.
• In skillet divide the egg mixture in to 6 sections.
• Top each section with a slice of Swiss cheese.
• Cover & heat until cheese has melted.
• Split hot biscuits.
• Divide spinach among bottoms haves.
• Top with scrambled egg mixture.
• Top with biscuit tops. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
• In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
• Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

Steps:

• Fry bacon until browned and crispy, render out as much fat as possible. Remove the crispy bacon and set aside for later use. Keep the bacon fat which will be used to make the gravy.
• Make the bacon gravy in the same pan that you fried the bacon. Add flour to the pan and stir until flour forms thick paste. Cook for about a minute without burning the flour.
• Slowly stir in the chicken stock. Keep stirring until you have a smooth consistency. Simmer until the sauce thickens. Keep warm and set aside.
• Flatten biscuit dough and cut into strips. Deep fry (oil at 350°F (175°C)) until brown and crispy. Drain on paper towels, and place on baking sheet. Repeat with remaining biscuit dough.
• Layer the fried biscuit dough on the baking sheet. Sprinkle the cooked breakfast sausage, fried bacon, shredded cheddar and top with eggs. Pepper to taste.
• Broil for 5 - 10 minutes or until the shredded cheddar has melted.
• Remove from oven, sprinkle on the chopped chives and drizzle on the bacon gravy.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat eggs in a bowl using a fork. Add milk, garlic salt, and black pepper to eggs and beat until fully integrated.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate and drain grease from skillet. Chop bacon.
• Saute red bell pepper and onion in the same skillet over medium-high heat until tender, 5 to 10 minutes.
• Spread spinach into the bottom of the prepared baking pan; top with bacon and red bell pepper mixture. Pour egg mixture over bacon mixture and sprinkle Monterey Jack cheese and Asiago cheese over egg mixture.
• Bake in the preheated oven until a knife inserted in the center comes out clean, 35 to 45 minutes.