Yummy, Cheesy & Bacon Stuffed Breakfast Biscuits

Submitted by Laurenhanna

"Very easy and delish!! I make these once every couple weeks for the three boys I nanny for, and on the weekends for friends after a long night. Complete meal wrapped in a Pilsbury biscuit YUmmM! A favorite of lots of friends! Can be topped with gravy for ultimate biscuits and gravy! You can substitude bacon for any meat (sausage, ham, ect.)"

 

• Ready In: 28mins
• Ingredients: 6
• Yields: 8 biscuits
• Serves: 4-8

ingredients

• 4 slices bacon
• 2 eggs
• 1⁄3 cup onion (finely diced)
• 1 tablespoon butter
• 8 refrigerated biscuits (1 pkg.)
• 1⁄2 cup cheddar cheese (shredded)

directions

1. pull out pack of biscuits & open, to let warm (so its easier to roll out) slice bacon into 1/2 bites.
2. Cook bacon 2 minute in medium skillet over medium heat.
3. turn heat down to med-low; add butter, onion, & a pinch of salt and pepper to pan until translucent (about 5 min).
4. Preheat oven according to directions on biscuit pkg.
5. scramble 2 eggs, add pinch of salt to eggs, and add to pan cook until just under, the way you'd like to eat your eggs, pull off heat and set aside.
6. Roll out your 8 biscuits until about 4 1/2 inches round and hold like a taco shell in your hand while you stuff it with a spoon full of egg stuffing, add a sprinkle of cheese fold/pinch the biscuit closed (can use a fork to press against edges if thats easier) and place on a baking sheet atleast 2 inches apart from the other biscuits.
7. I bake for about 13-14 mintues but watch closely, as everyones ovens are different, just until tops of biscuits are browning. pull them out and let sit for a few minutes!
8. enjoy!

Reviews

[Susie D]

I used Grands jumbo biscuits thinking they would be easier to fill than the smaller ones. I left the circle on the board & used the fold over & crimp with a fork method. There really wasn't enough filling for all 8 biscuits, but again I used the jumbo biscuits. There are lots of options for fillings so I see myself making them again. Made for Pick A Chef Spring 2010.