Homemade Bacon Egg And Cheese Biscuit Recipes

Steps:

• 1. In a bowl combine the flour and sugar. Add the shorting and crumble with your fingers to incorporate into the flour. Make a well in the center and gradually add the milk, combining it into the flour as you pour. Gently form the dough. Do Not Overwork the dough or the biscuits will not be fluffy. Flour a clean surface to roll the dough to about ¾ inch thickness. Cut out biscuits to desired size (a coffee cup works well as the biscuit cutter). Butter a cast iron pan and place biscuits in the pan. Bake for about 18-20 minutes.

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.

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.

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!