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    You are in: Home / Recipes / Bacon, Egg and Cheese Biscuit Bowls Recipe
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    Bacon, Egg and Cheese Biscuit Bowls

    Bacon, Egg and Cheese Biscuit Bowls. Photo by Bonnie G #2

    1/3 Photos of Bacon, Egg and Cheese Biscuit Bowls

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Cooking Creation's Note:

    Enjoy your own personal breakfast bowl consisting of a flaky biscuit enveloping crispy bacon, egg and cheese.

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    Ingredients:

    Yield:

    breakfa ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
    2. 2
      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.
    3. 3
      Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
    7. 7
      Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
    8. 8
      Pull the bowls apart and enjoy!

    Ratings & Reviews:

    • on May 27, 2013

      55

      This is truly one great recipe, it has it all, easy to make, looks great and taste even better. I made it with only one small change in that I used grated 4 cheese Mexican blend on top. Everyone of my visiting man-cubs loved it and asked for more. There were 3 boys here and not one of the 8 cups were left when they finished and all 3 said I should make this again and again. That's quite a compliment coming from these 3 picky eaters. I was thinking it might be even better (if that's possible) with my homemade biscuits, but all 3 said "no" they want it just like it is. Thanks so much for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2012

      55

      I was unable to find the appropriate biscuit dough. For some reason, my grocery store only had a 7.5-oz. tube of reduced-fat buttermilk biscuits, which ended up being a 10-count, so I guess my biscuit bowls ended up a bit smaller. They were still delicious though! I assumed I was supposed to scramble the eggs, which I did, adding the seasonings which gave them so much flavor. Each biscuit bowl was a wonderful pop-in-the-mouth flavorful treat, that I will definitely make again (using the right size biscuits). Made for Fall PAC 2012.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2012

      55

      The shell was nice and fluffy. It complimented the eggs very nicely. The addition of cheese gave it a flavorful topping. My honey and I had a good time making them and eating them.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bacon, Egg and Cheese Biscuit Bowls

    Serving Size: 1 (421 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 111.2
     
    Calories from Fat 75
    68%
    Total Fat 8.4 g
    12%
    Saturated Fat 3.4 g
    17%
    Cholesterol 149.2 mg
    49%
    Sodium 189.2 mg
    7%
    Total Carbohydrate 1.2 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.1 g
    0%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    ready-to-bake refrigerated buttermilk flaky biscuits

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