Bacon, Egg and Cheese Biscuit Bowls
- Reviews 3
Ready In: 25 mins
Yields: 8 breakfast bowls
Ingredients
- 1 (8 count) container ready-to-bake refrigerated buttermilk flaky biscuits
- 6 slices bacon
- 6 large eggs
- 5 slices American cheese
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion salt
- 1⁄8 teaspoon pepper, to taste
Directions
- 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!
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